Brussels sprouts are a must-have for the Christmas table. In this recipe their flavour is brought to the fore with sweet chestnuts and salty, umami-flavoured pancetta. Frying the sprouts means they come alive all over again with fresh green leaves and plenty of bite.
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Dry-fry the pancetta over a high heat, until crispy and cooked through (about 5 minutes), then remove with a slotted spoon and drain on kitchen paper. Add the butter to the pan and allow to melt, then add the sprouts, a little ground black pepper and a splash of water. Cook over a medium heat for 10-15 minutes, until tender. Stir through the chestnuts and pancetta, heat through and serve immediately.
Typical values per serving when made using specific products in recipe
Energy | 993kJ/ 239kcals |
|---|---|
Fat | 15g |
Saturated Fat | 7.3g |
Carbohydrates | 14g |
Sugars | 6g |
Fibre | 5.9g |
Protein | 9.4g |
Salt | 0.7g |
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