‘A real festive treat’: Masterchef winner’s Brussel sprout recipe with ‘syrup and bacon’

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Brussels sprouts, how can home chefs make the controversial dish more palatable to all guests at Christmas – the sprout lovers and the sprout loathers?

Masterchef winner Kenny Tutt explained his recipe to Express.co.uk, dubbing it a “real festive treat.”

He won the famous BBC food programme in 2018. He now owns Tutt’s Street Food and Ox Block in Brighton.

The chef is a lover of the humble sport. He said: “I absolutely love a sprout and, for me, it’s sad that they only come out on Christmas Day in most cases.”

No doubt the veg’s love/hate image is one of the reasons it is rarely served all year round.

However, Kenny had a clever tip for buying the right type of sprout to convert loathers of the veg.

He said: “Buy younger sprouts if you can, as these have a much more subtle flavour.”

Now the correct type of sprouts are on the shopping list, how do you make a tasty dish.

“It’s so easy to elevate the humble sprout,” Kenny said.

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“Try par-boiling and then cutting in half lengthways.

“Add to a pre-heated baking tray with butter, maple syrup, crumbled chestnuts, and bacon lardons and roast at 180c for 20 to 25 minutes for a real festive treat.”

And, no Christmas dinner is complete without delicious gravy.

Kenny also detailed his “perfect” gravy recipe, made with white wine and currants. 

Kenny told Express.co.uk: “Cook your turkey on a bed of celery, carrots, onions, two star anise, and salt and pepper.

“When your bird is done, place it on your serving dish to rest and then put the roasting pan over medium heat.”

He then advises deglazing the pan with white wine.

Then add ” a spoonful of good gravy powder and red currant jelly with a splash of water and reduce for five to 10 minutes.”

For a vegan take on Kenny’s Brussels dish, look no further than Gaz Oakley’s Brussels sprouts recipe. 

The chef, known as the Avant-Garde Vegan, claims to make “bacon” bits with coconut.

The chef, who worked in kitchens from the age of 15, told Express.co.uk: “I like to elevate my sprouts with coconut ‘bacon’ bits.”

Mix together coconut flakes, maple syrup, sweet smoked paprika, soy sauce, and coconut oil, making sure the flakes are evenly coated.

Spread out evenly onto a tray and bake for 10 to 15 minutes until golden and crisp, then sprinkle on top of your sprouts.

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