Method

Could these be the ultimate Christmas day sprouts? Cooked on our Kasai Konro Grill on our plancha the guanciale adds next level flavour and that parmesan topping just elevates this side. Did we also mention you just scored yourself some quiet time outside on Christmas day while you create this master piece. Winner winner Christmas Dinner.

Prepare the sprouts by removing the base and slicing in half.

Pick down the kale to remove the stems.

Dice the guanciale and place onto your plancha to render. Fry until golden brown.

Remove and add to a mixing bowl.

Place your sprouts, flat side down into the rendered guanciale fat and fry until golden. Flip over and cook the other side.

Whilst the sprouts are cooking, Place the kale onto the lowest rung of the robata rack to gently wilt in the smoke.

Once cooked, add both the sprouts and kale to the mixing bowl and toss with the guanciale and mushroom ketchup.

Season with lemon zest, black pepper, and sea salt.

Dish up and grate over plenty of parmesan.