Brussel Sprouts with Pancetta & Chestnuts

Cooking time: 50 mins

SERVES: 4-6

Ingredients

-500g Brussel sprouts
-50g pancetta
-100g chestnuts. Pre cooked.
-25g butter.
-sunflower oil
-2 sprigs of Rosemary
-2 cloves of garlic
- Salt (to taste)
- Pepper (to taste)

Method

-Firstly trim a little off of the stem of each sprout And make a fine incision through the top.
-Then Blanche in a pan of salted water for three minutes remove and place into ice water for 10 minutes stirring occasionally.
-in a large frying pan render your pancetta for five minutes until golden brown with a tiny amount of sunflower oil then add your chestnuts and break into pieces, when this is warm and fragrant remove the chestnuts and pancetta from the pan with a slotted spoon leaving behind the fat.
-Remove your sprouts and slice in half then fry in your large frying pan Until golden brown.
-Add the butter & bring to a foaming stage, pour back the pancetta and chestnuts, add cracked garlic and rosemary, a good amount of salt and pepper, fry for 2-3 minutes then set aside or serve.