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.

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.
Once cooked, transfer the bacon to a sieve or colander to drain excess fat and set both fat and bacon aside to cool.
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.
Place the mixture onto the middle of a sheet of greaseproof and shape into a roll.
Place in the fridge to use as necessary, it will keep in the fridge for up to a week.
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.