Recipes

Jerusalem Artichoke and Streaky Bacon Soup

By Chef Colin Fassnidge

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Ingredients

  • Brussel sprout leaves -separated, blanched and refreshed.
  • 6 slices streaky bacon (per dish)

Coleslaw:

  • 500g raw Brussel sprouts peeled and shaved
  • Teaspoon of Capers and cornichons
  • Tablespoon Dijon mustard
  • 200ml Mayonnaise
  • Splash Lemon juice to season

Method

  1. 1.
    Coleslaw: Mix the shaved Brussel sprouts, capers, cornichons, mustard, mayonnaise together, taste and season with lemon juice.
  2. 2.
    Cook the bacon between two sheets of baking paper - until crisp.
  3. 3.
    Layer with the coleslaw and garnish with Brussel Sprout leaves.