The holiday season is upon us and this year it's time to HOLIDAY YOUR WAY! We asked the London team to share some of their favorite, quintessential British recipes and POLLY gave us her mom's brussels sprouts recipe.
"This recipe was given to me by mother and I couldn't imagine Christmas without it! While I love savory food, it's a treat to sweeten the sprouts with syrup. This recipe is a nice twist on a British Christmas classic."—Polly
Ingredients:
900g brussels spouts peeled and halved
170g pancetta
1 tablespoon maple syrup or 3 tablespoons of golden syrup
Salt and pepper
Method:
1. Fill a medium saucepan with water and bring to a boil over a high heat. Add in 1 tablespoon of salt followed by the brussels sprouts and cook for 5 minutes. Drain and set aside.
2. Add the pancetta to a frying pan over a medium-high heat until the pancetta crisps and the fat renders.
3. Put the sprouts into the pan with the pancetta and add some salt and pepper. Fry the sprouts in the rendered fat for 5-10 minutes until browned.
4. Cover the sprouts in a syrup of your choice (I used golden syrup) and fry for an extra 2 minutes. Use the spatula to push down the sprouts to release them from the flower—this gives them a softer texture. Voilà!
Serves 4-6
Be sure to share your holiday photos, stories, and what's on your OC wishlist with #HolidayYourWay
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"This recipe was given to me by mother and I couldn't imagine Christmas without it! While I love savory food, it's a treat to sweeten the sprouts with syrup. This recipe is a nice twist on a British Christmas classic."—Polly
Ingredients:
900g brussels spouts peeled and halved
170g pancetta
1 tablespoon maple syrup or 3 tablespoons of golden syrup
Salt and pepper
Method:
1. Fill a medium saucepan with water and bring to a boil over a high heat. Add in 1 tablespoon of salt followed by the brussels sprouts and cook for 5 minutes. Drain and set aside.
2. Add the pancetta to a frying pan over a medium-high heat until the pancetta crisps and the fat renders.
3. Put the sprouts into the pan with the pancetta and add some salt and pepper. Fry the sprouts in the rendered fat for 5-10 minutes until browned.
4. Cover the sprouts in a syrup of your choice (I used golden syrup) and fry for an extra 2 minutes. Use the spatula to push down the sprouts to release them from the flower—this gives them a softer texture. Voilà!
Serves 4-6
Be sure to share your holiday photos, stories, and what's on your OC wishlist with #HolidayYourWay
