- 2 large potatoes
- A 300g bag of Brussels sprouts
- A 35g bag of flaked almonds
- 1 orange
- A handful of flat leaf parsley
- 1 red onion
- 1 garlic clove
- A 70g pack of pancetta
- A 50g pack of sun dried tomatoes
- 1 tbsp olive oil
- Freshly ground pepper
- Pan with lid
- Colander
- Large frying pan
- Bowl
- Scissors
- 1.
Cut the potatoes into 2cm cubes. Remove any scruffy outer leaves from the Brussels sprouts. Put the potatoes in a large pan and cover with boiling water. Bring back to the boil and simmer for 3 mins. Add the sprouts. Cook for 2 mins, then drain.
- 2.
Tip the flaked almonds into a dry frying pan. Toast for 2-3 mins until golden. Remove the pan from the heat. Put the almonds into a small bowl. Zest and juice the orange. Finely chop the parsley stalks.
- 3.
Peel and finely slice the red onion. Peel and crush the garlic. Snip the pancetta into small pieces with a pair of scissors. Finely slice the sun dried tomatoes.
- 4.
Warm the frying pan for 2 mins over a medium heat. Drizzle 1 tbsp oil into the warm frying pan. Cook the onion, garlic, pancetta and sun dried tomatoes for 3 mins till the onion is soft and the pancetta is crisp. Transfer to a bowl with a slotted spoon.
- 5.
Keep the pan on the heat and tip in the potatoes and sprouts. Cook for 5 mins, tossing regularly. Some sides of the potatoes should be golden and crisp. The sprouts will begin to blacken.
- 6.
Tip the pancetta mix back into the pan and stir together. Add in the parsley stalks, orange juice and zest. Cook for 2 mins.
- 7.
Scatter in half of the toasted flaked almonds. Season with plenty of black pepper and toss together. Spoon into warmed bowls with the parsley leaves and remaining almonds.
- Tip
Super sprouts This dish is chock full of vitamin C. The Brussels sprouts alone contain a lot more of this vital vitamin than the orange!
