Jamie: "Who wants to spend ages prepping sprouts when there's so much else going on? Not me! This kind of thing is exactly the reason I fell in love with my food processor. You just rattle the sprouts straight through it and into a pan with some gorgeous flavours. Done."
1. Push all the Brussels through the fine slicing attachment of your food processor, then leave to one side.
2. Add a splash of olive oil and a knob of butter to a large pan over a medium heat. Add the bacon, sage or rosemary leaves and a pinch of salt and pepper and fry for a few minutes, or until lovely and crispy. Add the shredded sprouts along with a good splash of water, then turn the heat right up, pop the lid on and fry for around 4 minutes. You want them to be soft but still with a bit of bite, but feel free to cook them a bit longer, if you prefer. Stir through the remaining butter, then season to taste with salt, pepper and the Worcestershire sauce. Toss everything together, turn the heat off and serve.
Tip: You can make these the day before to minimize stress on the big day. Leave to cool, cover, then whack in your garage or somewhere cold over night, and just cook them for around 3 minutes to warm through when you need them.
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