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Brussel Sprouts with Mushroom Bacon

Brussel Sprouts with Mushroom Bacon
Brussel Sprouts with Mushroom Bacon

This is one of our fantastic recipes that we created for Tesco's #Vegmas Supper Club! Brussel sprouts are a firm Christmas favourite in the UK and are typically served with small pieces of bacon. We've used marinaded mushrooms for this which go amazingly with the tasty sprouts.



  • 200g mixed mushrooms (caps from the King Oyster Mushroom Scallops)
  • 2 tbsp olive oil
  • 1 tbsp maple syrup
  • 1 tbsp smoked salt
  • ½ tsp smoked paprika
  • ½ tsp black pepper
  • 500g Brussels sprouts
  • 2 tbsp olive oil
  • 2 echalion shallots
  • 2 fresh bay leaves
  • 25g flaked almonds


  1. 1.

    You will need...

    Preheat oven to 180*C | Baking sheet lined with parchment paper | Large saucepan | Kettle boiled | Frying pan

  2. 2.

    Chop the mushrooms into ½ cm pieces and place them on a lined baking sheet | Drizzle over the olive oil and maple syrup and sprinkle with smoked salt, smoked paprika and pepper | Toss well to coat | Bake for 25 minutes, turning halfway through

  3. 3.

    Remove any older outer leaves from the sprouts | Put a large saucepan on the stove, pour in the boiling water from the kettle, add a generous pinch of salt, pour in the sprouts and cook for 5-6 minutes | Drain the sprouts and set them to one side

  4. 4.

    Peel and finely slice the shallots | Put the frying pan on the stove over a medium heat and add the olive oil | Add the shallots to the pan with a pinch of salt and fry for 2-3 minutes until soft | Add the bay leaves, cooked sprouts and mushroom bacon lardons to the pan and cook for 3-4 minutes | Take the pan off the stove, pour the contents into a bowl and sprinkle over the toasted nuts | Season to perfection and serve