• As many sprouts as your family will tolerate, trimmed and cut with a cross

  • 1 onion, finely sliced

  • 200g lardons

  • 2 handfuls of wholemeal breadcrumbs

  • Small bunch of sage leaves, chopped 

  • 1 tsp cholesterol spread

  • 200g whole cooked chestnuts


  • Boil the sprouts until just cooked, then drain. 

  • In a large frying pan cook the lardons until starting to go golden. Remove and keep to one side.

  • In the same pan, melt the cholesterol spread and cook the onion gently until translucent. Add half the sage leaves. 

  • Whack the heat up and add the breadcrumbs. Cook until golden. 

  • Mix the lardons back in, crumble in the chestnuts and then add the sprouts. Toss them all together until everything is well mixed, then top with the remaining sage leaves and serve.