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Stir-fried sprouts with chestnuts and pancetta
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2 x 77g packs diced smoked pancetta
30g unsalted butter
180g pack vacuum-packed whole chestnuts, halved
600g brussels sprouts, trimmed and halved
1. Dry-fry the pancetta over a high heat, until crispy (about 5 minutes). Add the butter to the pan and allow to melt, then add the chestnuts and stir through. Add the sprouts and a little ground black pepper and cook over a medium heat for 5 minutes, until tender. Serve immediately.
This recipe first appeared in Waitrose Food, December 2017 issue. Download the Waitrose Food app for the full issue
Typical values per serving:
Per serving (8) 816kJ
This recipe was first published in December 2017.