Stir-fried sprouts with chestnuts and pancetta

Stir-fried sprouts with chestnuts and pancetta

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.

4.5 out of 5 stars(2) Rate this recipe
Gluten free
  • Serves6
  • CourseAccompaniment
  • Prepare10 mins
  • Cook20 mins
  • Total time30 mins

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Ingredients

  • 2 77g packs Cooks' Ingredients Diced Smoked Pancetta
  • 30g unsalted butter
  • 600g Brussels sprouts, trimmed and halved
  • 180g Merchant Gourmet Whole Chestnuts, halved

Method

  1. 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.

Nutritional

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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Overall rating (4.5/5)

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