500g picked and washed sprout tops
200g smoked streaky bacon cut into lardons
200g vacpac of chestnuts
Salt and pepper
In a large sauté pan, melt the butter and cook the bacon until it is well browned and crispy. Add the chestnuts and cook until they start to break up a little. This will take about 2-3 minutes. Add the sprout tops and season. Stir until just wilted and serve straight away. This will only take a few minutes, be careful not to overcook them.
Tom Kerridge cooked this dish for HELLO! Online as part of his alternative Christmas dinner to celebrate the release of Free Birds on 29 November. The film, starring Owen Wilson, Woody Harrelson and Amy Poehler, follows a flock of turkeys trying to get themselves off the menu in the run up to Christmas.