Brussels with Bacon and Chestnuts
First fry your bacon in a hot pan without any oil for about 10 minutes until it is crisp. Then add chestnuts and fry until they are beginning to colour and coated in the bacon fat. Drain off the excess fat, then place the fried bacon with the chestnuts into a bowl and allow them to cool. Beat some butter with a spatula to soften, then mix in the bacon and chestnuts. Season the mix with black pepper, and store in fridge. This will keep fresh for about 3 days in the fridge or could be frozen.
To serve, place your sprouts in a microwaveable bowl, and pour in approximately 100ml of water, cover with cling film and pierce a few holes in the top. Microwave your sprouts on High (850W) for about 16 to18 minutes, stirring at least twice during cooking, or alternatively cook in a pan of boiling water for 5 mins. Drain off the water and place into a warm serving dish, then add the butter over to melt.
Brussels with pancetta
Blanch the Brussels sprouts in a pan of boiling salted water for 3 mins. Drain the water away and place into a bowl of iced water to quickly cool them. Drain off any water again and set aside until nearly ready to serve. Sauté the pancetta in hot goose fat until crisp, add in the sprouts and stir-fry everything for a further 2 to 3 minutes, before placing in a bowl to serve.
Brussels with hazelnuts
Bring a large pan of salted water to the boil. Add the sprouts and cook them for about 5 minutes until just done. Drain well and place the sprouts into a warmed serving dish. Meanwhile, melt some butter in a small frying pan and add your hazelnuts. Cook the hazelnuts until they just start to brown, and the butter is turning a lovely deep golden brown. It should smell delightful, a lovely nutty smell. Tip this mixture over your sprouts, and add pepper to your taste.
Hopefully there will be no more hiding the sprouts round the back of the plates or feeding to the dog!