Quick-pickled seasoned Festive Brussels Sprouts

Make this using Sarson’s Lightly Seasoned Vinegar Blend.


  • 500g brussels sprouts, peeled
  • 25g unsalted butter
  • 8 rashers streaky smoked back bacon
  • 50g cooked chestnuts, roughly chopped
  • 4 sage leaves, finely cut
  • 3 tbsp Sarson’s Lightly Seasoned Vinegar Blend
  • Salt
  • Freshly ground black pepper


  1. Bring a large saucepan of salted water to a rolling boil. Add the brussels sprouts, bring back to the boil and cook for 6-7 minutes; or until they are cooked to your personal preference.
  2. Whilst the sprouts are cooking, heat up a high sided frying pan/wok on a medium heat. Add the butter and bacon, fry the bacon until lightly brown and crispy. The sprouts should be cooked now, drain, add to the bacon and fry them together tossing the pan making sure the sprouts are covered in the butter and bacon fat.
  3. After 3 minutes add the chestnuts and sage, cook for a further minute; then to finish add the Sarson’s Lightly Seasoned Vinegar Blend with extra seasoning of salt and plenty of pepper (at least 5 grinds of the mill.) Cook for an extra 30 seconds on a high heat and serve.

More Meat & Fish recipes