Fast Festive Food: Brussels sprouts with pancetta and tarragon crumble
Brussels sprouts Mark Greenaway

Hate brussels sprouts with a passion? You might change your mind after watching our latest video.

Chef Mark Greenaway (owner the of award-winning Restaurant Mark Greenaway in Edinburgh) demonstrates a quick, easy and – above all – delicious way to serve up the dreaded brussels sprout for Christmas dinner.

Want to try it for yourself? Of course you do, so we’ve put the full recipe below.

Watch the video:

Music: Christmas Eve At Midnight (Small Town Square) by Lee Rosevere

Brussels Sprouts, Chestnuts and Pancetta with Tarragon Crumble

Serves 4

Ingredients

Brussels sprouts, 4 per person or more if you are a sprout lover

5 slices pancetta, cut into squares

8 peeled chestnuts, halved

20g butter

A pinch of sea salt

Method

Cut all of the Brussels sprouts in half discarding the outer damaged leaves

Blanch in boiling water for 2 minutes only, being careful not to overcook them

In a large non-stick pan on a medium heat, add the drained sprouts and butter

Add the pancetta

Once the Brussel sprouts have coloured and are fully cooked add the chestnuts and warm through

For the tarragon crumble

Ingredients

25g butter

1 shallot, finely diced

40g breadcrumbs

2 tbsp tarragon, chopped

40g grated cheddar

Method

Melt the butter in a non-stick pan

Add the shallot and soften

Add the breadcrumbs and cook until they are golden brown, stirring constantly

Stir in the chopped tarragon

Allow to cool

Stir in the cheddar

To assemble

Preheat the oven to 175C

Transfer the sprouts to an ovenproof dish

Top with the crumble mixture

Place under a hot grill until golden

Watch some of Mark’s Christmas cooking confessions:

Follow Mark Greenaway on Facebook and Twitter or find out more on his website – markgreenaway.com

Planning to try Mark’s sprouts with your Christmas dinner this year? Let us know on Facebook or Twitter

Like this? Try these:

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