How to cook the perfect Brussels sprouts!

’Tis the season to be farting, Fa-la-la-la-la, la-la-la-la

I love Christmas, don’t you? Not just the presents, the tree, the lights, the tinsel, spending time with the whole family, and most people generally being nicer to each other. But it’s also the time of the year when we can eat Brussels sprouts and fart ’til your hearts content.

Look, if you can’t fart freely around your family at Christmas, then something is wrong. Everyone does it, even the Queen!

Because Brussels are only around, usually at Christmas, many people get worried about how to cook them properly.

There are many different ways, but this is how I cook mine. And even if I do say so myself, they are amazingly delicious, just ask the kids and Mark.

The perfect Brussels sprouts

You’ll need:

Brussels sprouts, olive oil, pancetta, chestnuts (vacuum packed)

Firstly, cut the very bottom off your sprouts, and remove any damaged leaves. Then place them in a saucepan and cover with cold water. Put the pan on the hob and bring to the boil. Boil for exactly 5 minutes. Then drain and put the Brussels in a clean bowl.

In a large frying pan heat a little olive oil, and while it’s heating up cut your pancetta into small cubes.

When the oil is hot, put in the pancetta and cook until it’s golden brown.

Once the pancetta is cooked, add the Brussels to the frying pan and mix together with the pancetta. This will warm the Brussels through and cook them a little more.

Crumble into the frying pan the chestnuts and mix again. Leave to cook for another couple of minutes.

These will be the best Brussels sprouts you’ve ever tasted, and even those who say they don’t like them, really will.

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