Depending on how much your loved ones enjoy Brussel sprouts will dictate how many you buy but about 6 or 7 per portion is about right. The coleslaw adds texture and tastes great with the smoky flavour of the bacon. Make the coleslaw first and keep it in the fridge until the rest of the sprouts are ready.
This recipe will feed 630 - 40 Sprouts, outer leaves removed
A spoon of good quality mayonnaise
1 small bunch of dill, finely chopped
1 small red onion, finely chopped
Salt and pepper
Juice and zest of 1 lemon
100g Smoked streaky bacon, sliced into thin lardons
- To make the coleslaw, take a quarter of your sprouts and finely slice them using a sharp knife. In a bowl, mix the sliced sprouts with the onion, chopped herbs, lemon zest and bind together with the mayonnaise. Season with salt, pepper and some of the lemon juice and reserve in the fridge for later.
- In a frying pan, melt the butter over a medium heat with a little vegetable oil. Add the bacon and fry for 7 or 8 minutes until golden and crispy. While you are cooking the bacon bring a pan of lightly salted water to the boil and cook the remaining sprouts for about 45 seconds. Drain them in a colander and keep them hot until the bacon is ready.
- Add the sprouts to the pan and increase the heat to medium high and roast the sprouts in the bacon and butter until caramelised, this will take about 3 minutes. Remove from the pan into a warm serving bowl and top with the coleslaw.