Fast Festive Food

Brussel Sprouts are ‘orrid. Proper ‘orrid! Well apparently they can be quite nice (lies, i’m sure) and the video probably gives you enough of a reason to give them a try!

Chef Mark Greenaway (owner the of award-winning Restaurant Mark Greenaway in Edinburgh) demonstrates a quick, easy and – above all – delicious way to serve up the dreaded brussels sprout for Christmas dinner.

Want to try it for yourself? Of course you do, so we’ve put the full recipe below.

Watch the video:

Music: Christmas Eve At Midnight (Small Town Square) by Lee Rosevere

Brussels Sprouts, Chestnuts and Pancetta with Tarragon Crumble

Serves 4


Brussels sprouts, 4 per person or more if you are a sprout lover

5 slices pancetta, cut into squares

8 peeled chestnuts, halved

20g butter

A pinch of sea salt


Cut all of the Brussels sprouts in half discarding the outer damaged leaves

Blanch in boiling water for 2 minutes only, being careful not to overcook them

In a large non-stick pan on a medium heat, add the drained sprouts and butter

Add the pancetta

Once the Brussel sprouts have coloured and are fully cooked add the chestnuts and warm through

For the tarragon crumble


25g butter

1 shallot, finely diced

40g breadcrumbs

2 tbsp tarragon, chopped

40g grated cheddar


Melt the butter in a non-stick pan

Add the shallot and soften

Add the breadcrumbs and cook until they are golden brown, stirring constantly

Stir in the chopped tarragon

Allow to cool

Stir in the cheddar

To assemble

Preheat the oven to 175C

Transfer the sprouts to an ovenproof dish

Top with the crumble mixture

Place under a hot grill until golden

If after all that it turns out sprouts aren’t your thing, why not take a look at our catering courses and cook up some proper grub!


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