appetite magazine
Nutty sprouts & pancetta
 
 
Serves: 6
Ingredients
  • 500g sprouts, trimmed
  • oil for frying
  • 150g pancetta lardons
  • 200g cooked chestnuts, in small chunks
  • 1 tbsp light muscovado sugar
  • crushed walnuts
  • shredded sage leaves
Method
  1. Lightly boil the sprouts for 3-5 mins, drain and tip into iced water to cool quickly.
  2. Drain and set aside. Sauté pancetta in hot oil until crisp, remove from pan and set aside, keeping warm.
  3. Add the chestnuts and sugar to the pan and stir fry for 5 mins (add more oil if needed). add sprouts, walnuts and pancetta and stir fry for 2-3 mins.
  4. Add sage and serve.
Recipe by appetite magazine at https://www.appetitemag.co.uk/nutty-sprouts-pancetta/