Nigella Lawson's Brussels sprouts will change your mind on controversial veg

15 December 2023 , 11:16

717     0

Sprouts can be bland but Nigella's recipe will transform the veg into a delicious side dish (stock photo) (Image: Getty Images)

Brussels sprouts are a bit like marmite - people either love them or hate them.

But, before you rule out cooking the sometimes stinky veg for Christmas, check out Nigella Lawson's tried and tested recipe. The celeb chef spruces up the side dish with chestnuts, pancetta and parsley, and they look delicious.

"By all means, stick to the orthodox if you prefer by adding only buttery chestnuts to the Brussels sprouts, but what follows is now my own traditional way of cooking them," Nigella said. "There is a lot of parsley, I know, but think of it as another vegetable ingredient rather than a garnish.

If shopping at Ocado, this dish will set you back £2.40 per serving - but you can cut prices even further if you opt for bacon instead of pancetta.

Ingredients (serves 8-10)

• Brussels sprouts (1kg)
• Pancetta - rind removed, cut into 1cm cubes (250g)
• Vacuum-packed chestnuts (250g)
• Butter (30g)
• 1tbsp vegetable oil
• 60ml of marsala
• 1 large bunch of fresh flatleaf parsley, chopped

Want big stories with big heart? Get the top headlines delivered straight to your inbox with our Daily Newsletter

Strictly's Molly Rainford and Tyler West fuel romance rumours while on tour

Method

• Trim the bottoms off the sprouts, cutting a cross into each one. Place them into a large pan of salted boiling water and cook until tender. It should take around five minutes for them to be ready, depending on the size.
• Meanwhile, in a large pan cook the pancetta in oil until they are 'bronzed and crisp'. Don't overcook them as this will dry the meat out. Add the butter and chestnuts, and using a wooden spoon, break the nuts up a little.

Nigella is one of the most iconic cooks in the UK (Toronto Star via Getty Images)

• When the chestnuts have warmed through, turn the heat up and add the Marsala. Let it 'bubble away' until it has formed a 'gloriously savoury syrup'.
• Add the drained sprouts and turn well, adding half of the parsley. Season with pepper (you shouldn't need salt because of the pancetta but can always add some here)
• Decant to a warmed serving plate and sprinkle over the rest of the chopped parsley as garnish.

Et Volia! A fancy way to jazz up your sprouts this Christmas and impress all of your friends and family.

What's your favourite part of a Christmas dinner? Let us know in the comments section below

Liam Gilliver