- 1kg Brussels sprouts
- 200g cooked & peeled chestnuts
- 4 fat garlic cloves
- 1 tbsp olive oil
- 200g cubed pancetta
- A pinch of sea salt
- A pinch of freshly ground pepper
- 30g butter
Prep: 20 mins | Cook: 10-15 mins
1. Put a large pan of water on to boil. Trim the bases off the Brussels sprouts so they're flat, and pull off any ragged leaves. Halve any large Brussels sprouts so all the sprouts are roughly the same size. When the water is boiling, add the trimmed sprouts and simmer for 2 mins to lightly cook them. Drain and rinse under cold water. You can pop the part-cooked sprouts into a tub and store in the fridge overnight, ready to cook the next day.
2. Turn the cooked and peeled chestnuts out onto a chopping board and chop into small pieces. Peel the garlic cloves and finely slice them.
3. Put a large frying pan or wok on a high heat and add 1 tbsp oil. Add the cubed pancetta and fry, stirring often, for 3-4 mins till golden brown and crisp - plenty of fat should render off them into the pan. Use a slotted spoon to scoop the pancetta out of the pan and set aside.
4. Turn the heat down under the frying pan so it's set to a medium heat. Add the sliced garlic to the pan and fry, stirring constantly, for 15 secs to flavour the fat. Add the Brussels to the pan and season with a small pinch of salt and pepper. Stir fry the Brussels for 4-5 mins till they're just a little browned.
5. Return the pancetta to the pan and add the chestnuts. Fry, stirring often, for 1-2 mins to warm the chestnuts through. Add the butter and toss the pan to melt the butter and coat the Brussels. Take the pan off the heat, taste and add a pinch more salt and pepper if you think it needs it. Scoop the sprouts into a warm dish and serve.