Chestnut & Pancetta Sprouts
1 kg brussels sprouts
200g sliced pancetta
200g cooked chestnuts
Trim brussels sprouts, remove the outside leaves and cut them in half. Cook for 4 mins in boiling salted water, then run under the cold tap to refresh. Leave in a colander to drain.
Coarsely chop thinly sliced pancetta. In a large frying pan, heat 25g butter, add the pancetta and fry until crisp and golden (about 3 mins), then remove to drain on kitchen paper.
Finely chop an onion. Add another 25g butter to the pan, and cook the onion with halved ready-cooked chestnuts (we used Porter’s Whole Chestnuts), for about 10 mins, or until the onion has softened.
Add the pancetta, then the drained sprouts, stir well and cook for another minute, until the sprouts have heated through again. Season and serve.