Brussels sprouts with red onion, pancetta & pine nuts

Melt 30g butter in a large frying pan or wok over a low heat, add the pancetta and cook gently for 10-15 minutes, until golden and crisp and most of the fat has rendered. Transfer to a plate, leaving as much fat as possible in the pan.

Add the onions to the pan and fry over a medium-high heat for 5-10 minutes, until softened and starting to char. Scoop out onto the plate with the cooked pancetta.

Return the pan to the heat and add the remaining 15g butter and sprouts. Turn the heat up to high, season the sprouts with salt, then fry, stirring, for 5-10 minutes until the sprouts are just starting to soften and have caught around the edges. Add the honey and vinegar, then continue to cook for 30 seconds.

Tip the onions and pancetta back into the pan with the pine nuts. Cook for 30 seconds more, then remove from the heat, stir in the parsley and serve immediately.