Blanch the sprouts in boiling salted water for a few minutes then refresh in iced water just before they’re cooked to help retain their colour and texture. To finish, sauté a little diced smoked bacon until it is just cooked, add the Brussels sprouts and toss with the bacon. Add chopped parsley and season with salt, pepper and a little lemon juice.

Kenny Atkinson, chef-patron, Kenny Atkinson at the Orangery at Rockliffe Hall, County Durham

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