Nutty sprouts & pancetta

Nutty sprouts & pancetta
Serves: 6
  • 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
  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.


Sign up to our news
You can change your mind at any time by clicking the unsubscribe link in the footer of any email you receive from us.