Brussels Sprout Kebabs

Now, someone who shall remain nameless to protect the guilty brought Brussels Sprout Kebabs to a Bonfire Party on Saturday. Which was a stroke of genius, and yes, I did try one. But all he'd done was stick 4 sprouts on a skewer and grill them. So the outside was hard and crisp and the inside was softer but chewy, where it had steamed in its own water, but not enough.

We had a long conversation about how to improve them, and came up with the following ideas:

1) probably parboiling them for a few minutes beforehand would be a good idea

2) you could thread other things in amongst them – hard nuts would not work, but chestnuts might if you were prepared for them falling apart. Thinking about it again now, halloumi cheese might be good. I know you're thinking chunks of bacon, we'll come onto that in a bit.

3) marinading or at least basting – some kind of flavoured melted butter or oil. Nut oils such as hazelnut would be good by themselves, butter – you could add finely chopped onion, garlic, nutmeg, black pepper, ground nuts such as almond or hazelnut, honey, parmesan – although not all of them at once! just a select few. This was where we starting thinking about bacon, but we didn't take it far enough.

4) the blindingly obvious thing to do, now I've been writing it down, is Sprout Rumaki. Take your parboiled sprout, cut it in half, and match it up with half a chestnut to form a globular construct. Season with your choice of spices, but don't add salt. Wrap the globe in thin fatty bacon, preferably smoked, and secure with a toothpick. Grill until the bacon is done and crispy and the insides are nice and hot. Serve with a savoury dip – creamy bread sauce would be best of all …

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