M&S RECIPE INSPIRATION
Tom Kerridge’s never-soggy sprouts
There’s no need to boil your sprouts – this method ensures they stay super-crunchy and crispy. Guaranteed to convince even the most committed sprout-sceptics!
Ingredients
- 2 knobs M&S frozen chilli and lime butter or M&S frozen truffle butter
- 1 pack (150g) M&S British outdoor-bred dry-cured bacon lardons
- 1kg sprouts, trimmed and criss-crossed at the bottom
- Sprig rosemary
- 180g M&S whole cooked and ready-to-eat chestnuts, crumbled
- Handful honey-roasted peanuts
Method
- Heat a knob of the flavoured butter in a high-sided frying pan over a medium heat. Add the bacon lardons and fry for 3-4 minutes until starting to crisp.
- Tip in the sprouts and stir around so they’re coated in the butter. Cook for 2-3 minutes, then add the sprig of rosemary and a splash of water and simmer for 1-2 minutes.
- Add the chestnuts and turn the heat up slightly. Add the peanuts and the rest of the butter and cook for 30 seconds until cooked through. Take off the heat, season with salt and pepper and serve.
