My Dearest food lovers. I remain in prison in Nice, awaiting sentence for truffle smuggling. My appeal has fallen on deaf ears it would appear although it would my truffle remains highly prized by La Randy Prison Gouveneur! Which naturally leads to a question about sprouts.
Joyeux Noel to you all.Le Fanny RougecrackDear Fanny,Sprouts Fanny, sprouts? Why oh why?
On what’s supposed to be the happiest day of the year, why do we have to sit with a steaming mash of stinking green sludge on the dinner table? We never eat them any other time of the year. By the smells emanating from our dog during The Queen’s Speech, he’s the only one in the family who eats them.
Can you let me know how to jazz them up a bit.
Mary, Bromsgrove.Dearest Mary,Ever since I was force fed them as a little boy, I’ve had nightmares about the horrid little things. But all is not lost my dear. For I have created a recipe that will have the whole family crying out for seconds!
Using a food processor, finely slice your sprouts and set aside.
Add a little olive oil to a hot pan and add some smoked diced bacon.
Fry until the bacon is crispy and remove from the pan.
Tip away any excess fat.
Add chopped shallots, half a glass of dry white wine to the sprouts and chuck in the frying pan.
Simmer for a few minutes then add a half pint of chicken stock.
Simmer for a further 6 minutes.
Stir in a tablespoon of creme fraiche, add the bacon and serve.
Delicious!
Les Miserables Fanny (Hugh Jackman! What a dish!)
