Sprouts with chestnuts & crisp pancetta

Contains pork – recipe is for non-Muslims only
If you struggle to get the family to eat their sprouts, try adding some chestnuts and pancetta to make an irresistible side dish

Prep:10 mins
Cook:20 mins

Serves 8
Easy

Nutrition per serving

kcal 134
fat 6g
saturates 2g
carbs 14g
sugars 6g
fibre 4g
protein 6g
salt 0.97g

Ingredients

500g Brussels sprouts, trimmed
140g diced pancetta
200g cooked chestnuts, broken into large pieces
1 tbsp light muscovado sugar
200ml vegetable stock

Method

Boil the sprouts for 3 mins until starting to soften slightly, then drain. Fry the pancetta until crisp, then remove from the pan and set aside. Add the chestnuts and sugar, tossing in the pan, then add the stock and reduce by half. Add the sprouts and pancetta back to the pan and warm through to serve.