- Sea salt
- Deep frying pan or wok
- 1.
Wash the Brussels sprouts and trim off the bases so they’re neat and flat. Pull off any ragged leaves (see our tip on what to do with them). Halve the sprouts.
- 2.
Finely grate the zest from the clementines and juice them. Dice 100g of the butter (keep the rest for your other recipes).
- 3.
Add a cube of the diced butter to a deep frying pan or wok and set over a medium-high heat to melt. Add the pancetta and cook on a medium-high heat for 10 mins, stirring often, till golden and crisp. Lift out into a bowl with a slotted spoon.
- 4.
Add the remaining diced butter to the pan and turn the heat down to mediumlow. Swirl the butter round the pan for 2-3 mins till it melts and turns a deep, nutty brown. Keep the heat mediumlow and don’t overcook it – you want the butter to be a rich, caramel brown. When it’s turned and become nutty, stir in the clementine zest and juice.
- 5.
Add the sprouts with a pinch of salt. Stir and fry for 4-5 mins so the sprouts are just tender, and are coated in the butter. Add the pancetta back to the pan and toss. Tip into a dish and serve.
- Tip
Low Waste, No Waste
Don't just throw away or compost the torn outer leaves you removed form the Brussels sprouts. Look up our recipe for Brussels Bhajis at www.abelandcole.co.uk and turn them in a deliciously crunchy, spiced snack. - Tip
Love Your Leftovers
Leftover Brussels will keep in the fridge in a sealed container for up to 3 days. They're great used to make classic bubble 'n' squeak. Boil and roughly crush a few potatoes, then tip them into a frying pan with the leftover Brussels, pancetta and any sauce, a glug of olive oil and a good pinch of salt and pepper. Fry, stirring often, for 10-15 mins till well combined and the bubble 'n' squeak has plenty of crusty golden bits. Serve for breakfast with poached eggs.