Ingreadient :

Sprouts with Pancetta and Chestnuts

• 400g sprouts, sliced
• 6 slices pancetta cut into thin strips
• 250g butter softened
• 4 tbsp maple syrup
• 4 chestnuts grated
• Black pepper

Fried Sprouts with Chestnuts

• 200g brussel spots 1/2d
• 4 chestnuts
• 250g butter softened
• 4 tbsp maple syrup
• Veg oil for frying
• Salt

Vichy Carrots

• 400g carrots – keep 2 cm of their green tops on
• 100g caster sugar
• 5 star anise
• 100g butter

Vichy Cabbage

• Selection of spring greens
• Knob of butter
• Splash of water

Direction :

Sprouts with Pancetta and Chestnuts

1. Boil the sprouts in salted boiling water for 2 to 3 minutes, and then drain.
2. In a large pan, fry the bacon in butter for 5 minutes and finish with the drained sprouts. Top these with maple butter and chestnuts.

Fried Sprouts with Chestnuts

1. For the fried brussels, heat the veg oil to 170c. Then, deep fry until they are crispy, and proceed to drain and season. Finish off by grating over chestnuts.

Vichy carrots

1. Heat a large pan, add the sugar and star anise, and then bring to the boil.
2. Add the butter and carrots, alongside a splash of water, and then cook until all the liquid has gone and the carrots are soft. Finally, season.

Vichy cabbage

1.  Pop all the ingredients into a pan and bring to the boil. Pop a lid on, and cook for 2 to 3 minutes. Finally, season and serve.