Ingredients

• 2 tbsp olive oil
• 200g/7oz bacon lardons
• or sliced streaky bacon
• 180g/6oz pack ready-to-eat chestnuts
• roughly chopped
• 500g/1lb 2oz fresh Brussels sprouts
• shredded in a food processor
• 1 lemon
• juice only
• salt and freshly ground black pepper
• large knob of butter or 2 tbsp olive oil
• 100g/3½oz fresh breadcrumbs
• 1 lemon
• zest only

Directions

• Heat 1 tbsp of the oil in a frying pan. Fry the bacon until very crisp and the fat has rendered off. Remove from the heat and stir in the chestnuts. Transfer to a bowl or plastic tub
• taking care to include as much of the oil from the pan as possible. Cool
• then store in the fridge for up to 3 days.
• Trim the sprouts to remove any blemished leaves or stalks. Set up a food processor with the shredder attachment and shred the sprouts. Transfer to a food bag
• seal and store in the fridge for up to 24 hours.
• When ready to cook
• add the remaining olive oil to a large frying pan or sauté pan (if you’re pan isn’t big enough
• cook the sprouts in 2 batches). Add the bacon
• chestnuts and any fat and fry for 1-2 minutes. Tip in the sprouts and fry for 3-5 minutes (depending on how crunchy you like your veg)
• stirring all the time. Add the lemon juice and season with salt and pepper.
• If making the breadcrumbs
• fry them in butter or oil with the lemon zest until golden-brown and crisp (about 3 minutes). Stir into the sprouts and serve immediately.