Brussel sprouts with chestnuts and pancetta
Love them or hate them, brussel sprouts are a staple dish on a Christmas dinner table. Here they are blended with pancetta and chestnuts to have a real festive feel.
Serves 6Prep: 15 minutesCook: 15-20 minutes
600g Brussel sprouts, trimmed, halved if large and cut a cross in the base (this lets the water in and allows it to cook evenly)1 small onion, sliced150g pancetta or bacon, cubed150g vacuum pack cooked chestnuts, chopped25g butter
If the Brussel sprouts are large make a cross in the base. Place sprouts in boiling water until tender but not soft, about 4-5 minutes.
Heat a large frying pan and add onion, pancetta or bacon cubes, cook for a few minutes until softened.
Add chestnuts, Brussels sprouts, butter and seasoning. Sauté until the pancetta is crispy and the sprouts are slightly caramelised.
The pancetta and onion can be sauteed the day before and refrigerated until required.
Cutting a cross in the base of large Brussel sprouts lets the water in and allows them to cook evenly.
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