250g smoked streaky bacon, chopped
2 garlic cloves, crushed
120g fresh breadcrumbs
1kg brussels sprouts, peeled
200g chestnuts, roughly chopped
Fry the bacon in a pan, until crispy.
In a separate pan melt the butter and add the garlic, cook over a gentle heat for around 2 – 3 minutes, then add the breadcrumbs.
Cook for a further 5 minutes, so the breadcrumbs soak up the butter and turn golden brown.
Cut the sprouts in half and steam for 6 – 7 minutes.
Place the sprouts in a large ovenproof dish and mix in the chestnuts and bacon.
Sprinkle over the garlic breadcrumbs.
Bake in the over on 180C/350F/Gas4 for around 10 – 12 minutes.