Cathal Armstrong shows us how with the classic Brussel Sprout.


  • about 40 fresh local brussels sprouts
  • 213 g bacon lardons
  • 4 each shallots minced
  • 2 tsp fresh chopped thyme
  • 4 tblsp chicken stock
  • 4 tblsp butter
  • salt and black pepper


  • Clean and remove dull outer leaves from the sprouts.
  • Cut them in half and blanch them in salted boiling water until just tender (do not over cook them or they have an unsavory gassy quality).
  • Shock them in iced water.
  • When they are cold, strain them and lay them on a paper towel in the refrigerator - this can be done the night before but store them covered overnight.
  • Sauté the bacon until it is golden brown.
  • Add the shallots and the brussels sprouts and continue to sauté for 1 minute.
  • Add the stock and, when it simmers, stir in the butter. Season with salt and pepper then add the thyme.
  • Serve.