Wash the Brussels sprouts and trim the bases so they’re neat and flat. Pull off any ragged leaves. Halve or quarter the sprouts, if necessary, so they’re all the same size. Finely grate the zest from the clementines and juice them. Dice 100g butter.

Add the butter to a deep frying pan or wok. Set over a medium-low heat. Swirl the butter round the pan for 2-3 mins till it melts and turns a deep, nutty brown. When the colour has changed, pour the butter into a small bowl. Set aside.

Turn the heat up under the pan to medium-high. Add the cubed pancetta and fry for 5-6 mins, stirring often, till the fat has rendered and the pancetta is crisp.

Add the sprouts and stir-fry for 4-5 mins till they’re bright green and just tender.

Pour the brown butter over the sprouts and pancetta. Add the clementine zest and juice. Season with salt and pepper and toss to coat the sprouts in the buttery sauce. Gently cook for a further 2-3 mins till the sprouts are just cooked through. Transfer to a dish and serve.