Pamela’s Bacon and Pepper Creamy Sprouts


Sprouts – you either love them or hate them, right?

Many believe the hype, and think that they’re supposed to hate them. Others hate them because they have a memory of the grey, overcooked version which was part of many a childhood Christmas.

Mr Saturday Night, who is definitely in the ‘hate ’em’ camp, had 2 portions of these when I tried this recipe recently. So this recipe may well change your mind too.. I absolutely loved them!

It’s from Pamela in Australia, who is changing the world, one Brussels Sprout at a time..

If you’re doing these for the big Christmas dinner may I suggest that you prepare them – cut off the base and outer leaves, etc on Christmas Eve, then keep them covered and chilled until you’re ready to cook them. Cooking only takes 10 minutes or so.

I don’t recommend reheating them either. Freshly done is definitely best when it comes to Sprouts!


  • A large frying pan
  • A slotted spoon
  • a sheet of kitchen paper
  • small measuring jug
  • A warmed serving dish

INGREDIENTS: To feed 6-8 people as part of a Christmas dinner.

You won’t need to add salt.

  • 1Kg/2lbs fresh Brussels Sprouts. See NOTES
  • 6-8 rashers of unsmoked Streaky bacon, finely chopped
  • 150mls Chicken Stock – low salt version if possible.
  • 100mls cream
  • A knob of Butter – optional
  • Freshly ground Black pepper


  • Prepare and halve the brussels Sprouts.  They should all be a similar size, so large ones halved, small ones left intact.


  • Dry fry the bacon until the fat runs, and it becomes crispy.
  •  Remove the bacon with the slotted spoon, and drain on the kitchen paper. Leave the fat in the pan.


  • Add the prepared and halved Brussels Sprouts, and stir fry them for about 4 minutes until they char a little. You’ll get a few loose leaves, but don’t worry about them..


  • Add the stock and move the sprouts around. Reduce the heat a little and allow to cook, and the liquid to reduce, for 4-5 minutes. Test with the tip of a sharp knife to make sure the sprouts are almost cooked.
  • If the liquid has reduced too much, melt in a good knob of butter and mix it through the Brussels Sprouts.
  • Add the cream and bacon pieces back into the pan. Turn up the heat slightly to thicken up the cream.
  • Give a really good grinding of black peppercorns over the dish. You won’t need salt as there’s plenty in the stock and bacon.



  • Prepare ahead: Cut off the bases and outer leaves of the sprouts. Halve any large ones. Cover and chill until needed. You can pre-cook the bacon to save time. Keep it covered and chilled too.
  • As a general rule, you’ll lose about half the weight of the sprouts when you prepare them – so 1kg will give you about 500g. Consider though, that there will be other vegetables served with Christmas dinner  – we all have favourite or traditional additions to our Christmas dinners, so don’t over-cater. Reheated Sprouts are not recommended!
  • Stir frying the Sprouts in bacon fat gives them an initial cooking, which is followed up with the 4-5 minutes in the hot stock as it reduces. I’d recommend tasting a large piece at this stage just to make sure they’re cooking as intended.
  • If you’re short of hob space on Christmas day, just wait until virtually everything else is cooked before starting the sprouts. That way you should have gained a little space.



I started writing down recipes in an old copybook when I was about 16. With 6 children at home, my Mother was always glad of a hand in the kitchen, and really allowed us to experiment - as long as we washed up afterwards, and left the kitchen immaculate! Having a tidy kitchen has followed me through my life, as has the habit of writing down my favourite recipes; except that these days I write them for my website, and add photographs when I can. The website really started when it occurred to me that my daughter might like to have these recipes when I've forgotten them. In my early days of cooking for family and friends, I used to phone my Mum all the time to ask her for the recipe for some of our favourite family dinners. She rarely had a recipe to hand - I think, like me, she made a lot of it up as she went along.. So welcome to Eating for Ireland - these are the recipes that my friends and family having been eating these past 40 years.. yes, I truly am ancient! They are tried and tested, and have worked for me for all that time - I have updated them as new ingredients became available - I really hope you'll find something that you can make into a family favourite of your own. You don't have to tell anyone where you found these great new dishes that you're serving up - it can be our little secret, but I'd really love it if you could give me a sneaky 'follow' on Facebook and Instagram.. So off you go - have a good rummage around, you're bound to find something new! My sincere thanks to all of you who have found a recipe that you liked and dropped me a line to tell me - I really do love to hear from you! Happy Cooking! Becks xx

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