- 800g Brussels sprouts
- 2 clementines
- 100g butter
- 100g cubed pancetta
- 1.
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.
- 2.
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.
- 3.
Add 2 tsp oil to the pan and turn the heat up 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.
- 4.
Add the sprouts and stir-fry for 4-5 mins till they’re bright green and just tender.
- 5.
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.
- Tip
Get Ahead
Blanch the Brussels sprouts up to 24 hrs before you want to finish cooking them. Once they've been cooled under cold running water, drain then transfer to an airtight tub and store in the fridge. Take them out around 30 mins before you wnat to cook them. - Tip
Love Your Leftovers
Leftover Brussels will keep in the fridge in a sealed container for up to 3 days. They’re perfect added to bubble ‘n’ squeak. - Tip
Reduce Food Waste
Don’t just throw away or compost the torn outer leaves you removed from the Brussels sprouts. Look up our recipe for Brussels Bhajis at abelandcole.co.uk/recipes and turn them into a deliciously crunchy, spiced snack.
