Tom Kerridge has shared his secret to creating "amazing" Brussel sprouts this Christmas in a matter of minutes. The controversial Christmas dinner item is often overlooked during the festive period, but Tom believes with the right way of cooking and wisely chosen flavour, that could all change. Kicking things off, Tom says wok-frying sprouts instead of steaming or boiling them makes a huge difference.
"I like to wok fry them with bacon and chestnut, it's amazing," he told Reach PLC. Sharing further details in a demonstration with M&S, the 51-year-old broke down the steps to his secret recipe . Tom begins by frying bacon lardons in olive oil, but warns: "Don't stir the bacon too much as that creates steam which means they won't crisp up as quickly.
" Once satisfied, he suggests dropping in two knobs of truffle butter and letting it melt "until that lovely flavour comes through". For those who like more a kick, the chef recommends swapping out truffle butter for a chilli and lime flavour one instead. Once decided on your choice of butter, the next step is to pour the Brussels sprouts into the pan and swirling them until they're coated in the flavour.
"I'm [then] going to add in a sprig of rosemary and a splash of water and the lid goes on, and then I'm going to leave that to simmer for a few minutes," he added of the next stage. For the penultimate step, the chef recommends adding in chestnuts and then turning up the heat. To conclude, he adds in roasted peanuts and a final knob.
