Sprouts with Bacon, Chestnut and Thyme Butter

Boring sprouts are being left in Christmas pasts thanks to this delicious recipe from chef and food writer Claire Thomson.

  • 40 mins
  • Serves 4
  • Beginner


  • 150g Streaky bacon, finely chopped
  • 100g Chestnuts, peeled and finely chopped
  • 2 cloves Garlic, finely chopped
  • 3 sprigs Thyme, leaves picked
  • 200g Yeo Valley Organic Unsalted Butter, diced
  • Salt, if necessary, and plenty of black pepper, to taste
  • 500g Brussels sprouts, trimmed and slice


  1. In a large frying pan over A medium heat, fry the bacon in a dry frying pan until the aft renders and the bacon is nicely bronzed, even a little crispy. Add the garlic and cook for 30 seconds until fragrant.
  2. Once cooked, transfer the bacon to a sieve or colander to drain excess fat and set both fat and bacon aside to cool.
  3. In a mixing bowl, combine the butter with the chestnuts and the bacon mixture, then use your hands or a wooden spoon to combine all the ingredients, season well with plenty of black pepper to taste.
  4. Place the mixture onto the middle of a sheet of greaseproof and shape into a roll.
  5. Place in the fridge to use as necessary, it will keep in the fridge for up to a week.
  6. When cooking the sprouts, thinly slice and fry in a generous slab of the bacon and chestnut butter for around 3 – 5 minutes until just wilted but still with plenty of texture.

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