Sprouts, Bacon Toasted Macadamias, Apple Sauce & Crispy Sage

Accompaniment Food Gluten-free

This is my favourite sprout dish inspired by a trip to the US. Once prepped it is easy, and takes the humble sprout to the next level!

Save Recipe

Ingredients

500g sprouts, trimmed, cut in ½ & blanched

100g macadamia nuts

500g smoked lardons

Sage bunch

Sea salt

Vegetable oil

Truffle oil, to serve

APPLE SAUCE

1/2 pint scrumpy cider

6 Granny Smith apples, peeled & chopped

100g caster sugar

Method

Cook the apples, cider and sugar until soft. Blend, pass and set aside to cool
In a wok or big frying pan heat the oil high and fry the sage leaves until crispy. Set aside and season. Fry the lardons until crispy and add the blanched sprouts and nuts until they have a nice colour and have soaked up all the bacon and sage flavour
TO SERVE
Start the plate with apple sauce, then lardons, then sprouts. Finish with sage leaves and nuts, then add a drizzle of truffle oil. This works well as a vegetarian side dish - just don’t use the bacon