Sautéed Brussels sprouts with Trewithen clotted cream, horseradish and smoked bacon


The Eden Project’s Head Chef Tony Trenerry’s unique twist on a traditional recipe will convert even the most ardent avoider of Brussels sprouts. Tony developed this recipe for Trewithen Dairy and we’re delighted to share it with you.

These sautéed Brussels sprouts are a perfect mix of silky smooth Trewithen Dairy clotted cream, salty bacon and the tang of horseradish, joyously combining with the super-healthy sprouts that soak up the flavour.

20 mins serves 6


700g Brussels Sprouts, trimmed, halved & washed
4 Rashers Crisp-Cooked Bacon, finely sliced
50g Crème Fraiche
25g Trewithen Dairy Clotted Cream
2 teaspoons Horseradish Sauce
Fresh Horseradish root (optional)
Salt and Pepper to taste
Handful of chopped flat leaf parsley
10ml Vegetable Oil


In a bowl mix together the crème fraiche, clotted cream and horseradish sauce, then set aside.

Bring a pan of salted water to the boil, add the sprouts and simmer for 4 minutes to cook. Drain well in a colander then blanch immediately under cold running water to retain the vibrant green colour. In a frying pan, add the vegetable oil and fry the sliced bacon strips until crisp and golden.

Carefully remove bacon from the pan with a slotted spoon and drain on some kitchen paper. Return the sprouts to the bacon pan and sauté in the bacon fat for a few minutes until they just start to colour

Remove from the heat and add the cream mixture, crispy bacon and chopped parsley. Ensure they are liberally coated, finely grate on some fresh Horseradish root for extra kick, season to taste and serve.

Get ahead of time by pre-cooking and blanching your sprouts the day ahead. Make sure they are completely cold though, or they will continue to cook.