Cracker Pack 2019
Sprouts, Bacon Toasted Macadamias, Apple Sauce & Crispy Sage - Take Stock magazine

Sprouts, Bacon Toasted Macadamias, Apple Sauce & Crispy Sage

Owen Morrice, head chef at No.1 The Grange, Edinburgh
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This is my favourite sprout dish inspired by a trip to the US. Once prepped it is easy, and takes the humble sprout to the next level!



  • 500g sprouts, trimmed, cut in ½ & blanched
  • 100g macadamia nuts
  • 500g smoked lardons
  • Sage bunch
  • Sea salt
  • Vegetable oil
  • Truffle oil, to serve
  • 1/2 pint scrumpy cider
  • 6 Granny Smith apples, peeled & chopped
  • 100g caster sugar


  1. Cook the apples, cider and sugar until soft. Blend, pass and set aside to cool
  2. In a wok or big frying pan heat the oil high and fry the sage leaves until crispy. Set aside and season. Fry the lardons until crispy and add the blanched sprouts and nuts until they have a nice colour and have soaked up all the bacon and sage flavour
  4. Start the plate with apple sauce, then lardons, then sprouts. Finish with sage leaves and nuts, then add a drizzle of truffle oil. This works well as a vegetarian side dish - just don’t use the bacon
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