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Brussels sprouts with pancetta

  • 1kg Brussels sprouts Brussels sprouts bruss-ell spr-ow-tThe quintessential Christmas dinner veg, Brussels sprouts are throught to have been cultivated…
  • 100g thinly sliced pancetta, cut into 2cm strips Pancetta pan-chet-ahPancetta is Italian cured pork belly - the equivalent of streaky bacon. It has a deep, strong,…
  • about 4 tbsp hot goose fat
  • a handful of shredded sage Sage sa-agePopular in both Italian and British cookery, sage has long, grey-green leaves with a slightly…
  • Blanch the Brussels sprouts in a pan of boiling salted water for 3 mins, then drain and tip into a bowl of iced water to cool quickly. Drain well again and set aside until nearly ready to serve. Sauté the pancetta in the hot goose fat until crisp. Toss in the sprouts and stir-fry for 2-3 mins, adding the sage to serve.