Desserts are served inspired by Worms, Look Up and James and the Giant Peach #GreatBritishMenu #desserts #northeastandyorkshire
Worms dessert gets Cal max 10 out of 10 @GBMofficial #foodaware
Sprouts with crispy bacon and beautiful garlicky cream recipe @CorrigansFood #GBM
Sprouts with crispy bacon and beautiful garlicky cream will lure in the most stubborn of sprouts haters.
From Great British Menu
Ingredients
- 1 kg/2lb 3¼oz Brussels sprouts, trimmed
- 8 rashers cured bacon, cut into lardons
- 250ml/8¾fl oz double cream
- 2 garlic cloves, crushed
- salt and freshly ground black pepper
Method
-
Cook the Brussels sprouts in a saucepan of boiling salted water for 8-10 minutes. Drain and refresh in a bowl of ice and water. Drain again when the sprouts have cooled.
-
Add the bacon lardons to a non-stick frying pan, and fry over a medium heat until crisp.
-
Add the cream and crushed garlic to a small pan and bring to the boil.
-
Stir the sprouts into the crisp bacon; then stir in the hot cream.
-
Season with salt and pepper and serve straightaway.
Worms dessert gets Cal max 10 out of 10 @GBMofficial #foodaware
Desserts are served inspired by Worms, Look Up and James and the Giant Peach #GreatBritishMenu #desserts #northeastandyorkshire
Worms dessert gets Cal max 10 out of 10 @GBMofficial
Desserts are served inspired by Worms, Look Up and James and the Giant Peach #GreatBritishMenu #desserts #northeastandyorkshire
Worms dessert gets Cal maximum 10 @GBMofficial
Desserts are served inspired by Worms, Look Up and James and the Giant Peach #GreatBritishMenu #desserts #northeastandyorkshire
Sprouts with crispy bacon and beautiful garlicky cream recipe @CorrigansFood
Sprouts with crispy bacon and beautiful garlicky cream will lure in the most stubborn of sprouts haters.
From Great British Menu
Ingredients
- 1 kg/2lb 3¼oz Brussels sprouts, trimmed
- 8 rashers cured bacon, cut into lardons
- 250ml/8¾fl oz double cream
- 2 garlic cloves, crushed
- salt and freshly ground black pepper
Method
-
Cook the Brussels sprouts in a saucepan of boiling salted water for 8-10 minutes. Drain and refresh in a bowl of ice and water. Drain again when the sprouts have cooled.
-
Add the bacon lardons to a non-stick frying pan, and fry over a medium heat until crisp.
-
Add the cream and crushed garlic to a small pan and bring to the boil.
-
Stir the sprouts into the crisp bacon; then stir in the hot cream.
-
Season with salt and pepper and serve straightaway.
Richard Corrigan judging @GBMofficial
Great British Menu @GBMofficial 10 hours ago
If he did give me his shoe I might eat it and like it ! #bonkers @MenuGordonJones
Foodaware 