Grilled sprouts with walnut ketchup

Pete Pestell
·2-min read
Grilled sprouts with walnut ketchup
Pairing sprouts with the right ingredients is key to enhancing their charms - The Sun Inn

Brussels sprouts have a bad rep and yet, they appear on our festive tables each year, as much a part of a British Christmas as crackers and carols. Here’s a delicious side dish you can try at home...

Overview

Prep time

15 mins

Cook time

30 mins

Serves

4

Ingredients

  • 8 rashers unsmoked back bacon

  • 500g Brussels sprouts, washed, trimmed and halved

  • rapeseed or olive oil for drizzling

  • 1 tbsp chopped tarragon

For the ketchup (makes one 500ml jar)

  • 330g pickled walnuts (drained weight)

  • 300g golden sultanas

  • 200g white cider vinegar

  • 400g muscovado sugar

Method

Step 1

Start by making the ketchup. Put 330g pickled walnuts, 300g golden sultanas, 200g white cider vinegar and 400g muscovado sugar in a medium saucepan and stir over a low heat until the sugar dissolves, around 6 minutes.

Step 2

Take the pan off the heat and leave to cool, then blend with a hand blender until smooth. Return the pan to the hob and continue to cook over a medium heat for a further 6 minutes until the sauce thickens. Carefully pour into a sterilised jar.

Step 3

Arrange 8 rashers unsmoked back bacon in a baking tray and place under a hot grill for 4 minutes each side, or until crispy. Transfer the bacon to a chopping board and cut into small pieces.

Step 4

Put 500g halved Brussels sprouts into the same tray used for the bacon, drizzle with rapeseed or olive oil and sprinkle with salt. Place under a hot grill for 8 minutes or until the sprouts are golden and slightly charred.

Step 5

Tip the sprouts onto a serving plate, sprinkle with 1 tbsp chopped tarragon and the chopped bacon. Add dollops of the ketchup and serve immediately.

Recipe from Pete Pestell of The Sun Felermersham

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