Banging Brussels

Gone are the days when these little green gems were boiled to death before the chicken even hit the oven.  This recipe takes Brussel sprouts to a brand new level of delicious.  Great during the cold winter months when they’re in season, as this recipe punches sunshine, personality and flavour into every mouthful.

Prep Time: 15 mins

Cook time: 15 min

Serves: 4


8 medium sized Brussels sprouts
1/2 tsp sesame oil
1 tbsp olive oil
small knob of butter
freshly ground black pepper
1 clove garlic, crushed
2 rashers streaky bacon, sliced thinly
4 spring onions, sliced thinly
1 tsp dried mixed herbs (or handful of chopped fresh)
1 tbsp soy sauce
1 tbsp chopped parsley


Firstly, and this is really important, ensure your family do not see you buy OR preparing your sprouts otherwise the jig is up!

Take your brussel sprouts, cut them in half, then thinly slice them and place in a colander. Rinse thoroughly and allow to drain.

In a large frying pan or wok, under a medium heat, pour in your oil and pop in your butter, season with plenty of freshly ground black pepper. Allow to melt, turn up the heat and throw in the garlic, cook for about 1 minute, then pop in your bacon, cook until golden, then throw in your sprouts. Toss around in the garlic and bacon mixture for about 2 minutes until they begin to wilt. Now sprinkle in the spring onions, herbs and soya sauce, taste and season. Cook for another 2 minutes (I like mine a little crispy), but if you like them just cooked, with a bit of a bite, remove from the heat and toss through the parsley – Oh the anticipation.

Food : Jax Hamilton / Photo : David Baird