I’ve never really enjoyed sprouts but one of my friends pointed out that you could treat them like tiny cabbages and in the same week I saw another friend referring to “baconating the sprouts”. I couldn’t resist.

You will need

  • Sprouts I used about 20
  • 3 inches of left over leek
  • 2 rashers of fatty bacon
  • butter

Do

  1. Slice the bacon finely
  2. Fry slowly with a little butter until crisp, lift out to one side, retain the fat
  3. Slice leeks very finely and half/quarter the sprouts
  4. Add back to the bacon fat, cover with a lid and sweat for five minutes or so
  5. Add back the bacon, stir it all round and serve.

Result

The leek should be translusent, the sprouts cooked but still firm, the bacon crunchy and bacons. Serve with a side order of roast dinner.

Bacon Sliced everything before sweating Served