Nutty sprouts & pancetta   Print 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 Lightly boil the sprouts for 3-5 mins, drain and tip into iced water to cool quickly. Drain and set aside. Sauté pancetta in hot oil until crisp, remove from pan and set aside, keeping warm. Add the chestnuts and sugar to the pan and stir … Continue reading Nutty sprouts & pancetta