Brussels Sprouts, Bacon and Chestnuts

Step 1

Forget the boiled sprouts of your youth – these sauteed ones will convert even the biggest of sceptics. To make your Christmas Day as stress-free as possible, this is a dish that can be made ahead of time and reheated in a pan or tray on the Big Green Egg while your centrepiece is resting. If you are reheating it, add a splash of water and small knob of butter

Step 2

Set up your EGG for indirect cooking with the ConvEGGtor in place, topped with a Stainless Steel Grid. Your target temperature is 220°C.

Step 3

If your sprouts are on the large side, blanch them for a couple of minutes in a pan of boiling water. Drain, then plunge into cold water.

Step 4

Heat a skillet on the grid. Add the bacon and gently cook until golden and crispy. Add the sprouts to the rendered bacon fat and fry for a few minutes. Add the chestnuts and butter and continue cooking until the sprouts are tender and nicely caramelised. Season with sea salt and black pepper.