Brussels sprouts with pancetta and chestnuts
Serves eight to 10.
You will need
1kg Brussels sprouts, outer leaves removed
Sea salt and freshly ground black pepper
1-2 tsps olive oil
200g pancetta, cut into lardons
200g vacuum-packed chestnuts
Trim the base of the Brussels sprouts and cut them in half lengthways. Bring a pan of salted water to the boil. Add the sprouts and blanch for two to three minutes, then drain well.
Heat the olive oil in a wide frying pan and fry the pancetta for a few minutes until golden and crisp.
Toss in the sprouts and cook for two to three minutes, tossing occasionally.
Roughly chop the chestnuts and add them to the pan.
Grate the lemon zest over the sprouts and chestnuts and squeeze over a little juice.
Check the seasoning and adjust if necessary.
Transfer to a warmed serving dish.