Monday 21 April 2014

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

2 lemons


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.

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