You either love them or you hate them but with this tasty chestnut and pancetta recipe, there’s no way of hating sprouts this Christmas.
Serves: 4
Prep / Cooking: 10-15 mins
Active Time: 10-15 mins
What You’ll Need:
- 400g brussel sprouts
- 1 tbsp vegetable oil, or turkey fat if you’re doing this at
- Christmas
- 70g-100g pancetta
- 100g Merchant Gourmet Whole Chestnuts, sliced
- Salt and freshly ground black pepper
- A knob of butter
- Prep ahead: The sprouts can be boiled and refreshed at least
- a day ahead. They re-heat wonderfully in a microwave. The
- chestnuts can be cut at the same time.
What To Do:
- Fill your largest pot with water. Add salt. Cover and bring to the boil. Put a small bowl of cold water next to your cooker.
- Put a colander in your sink.
- Trim the sprouts as little as you possibly can. Cut them in half.
- Add the sprouts to the boiling water. Cover the saucepan.
- Bring back to the boil. Take the lid off. Boil for 3 minutes or until the sprouts are tender to your taste.
- While the sprouts boil, get a large frying pan, add the vegetable oil and get it medium hot. Add the pancetta and sauté for about 1 minute. Not to get it really brown, but just to cook it through. Add the chestnuts, sauté for 1 minute.
- Drain the sprouts thoroughly in your colander. Return them to the empty pan; put it back on the heat and sauté for 20-30 seconds to evaporate away the excess water. Turn off the heat.
- Add the sprouts to the chestnuts and pancetta. Toss everything together, with some butter, season with salt and freshly ground black pepper to taste and serve.
By Alex Mackay the Merchant Gourmet Chef