RECIPE BY SARAH GLOVER • PHOTOGRAPHY BY LUISA BRIMBLE
I never used to like brussels sprouts! But they are amazing! I can’t believe how tasty they can be if you cook them right. They are from the cabbage family and so they have a very similar texture, but not as thick skinned, so they are perfect for roasting and even shredding and eating raw.
500g brussels sprouts quartered
2 cloves garlic peeled and lightly chopped
200g speck (if you can’t find speck, use a good quality bacon)
30ml of duck fat or olive oil
Salt and pepper to season
Pre heat the oven to 200° c and line a baking tray with baking paper.
Place brussels sprouts, garlic, speck, duck fat into the tray and toss until all the ingredients are covered in the fat. Season to taste.
Place in the oven for 15-20 mins till the speck goes crisp and the brussels sprouts become golden in colour.
Serve right away
SARAHS TIPS & TRICKS
I like them as a side dish, is perfect for any cooked meat dishes, quail, duck, rabbit, chicken, and beef. The saltiness from the speck gives a perfect, interesting flavour that leaves you wanting more.