brussels sprouts with pancetta and chestnuts – serves 6

750g brussels sprouts
150g cubetti di pancetta
250g cooked chestnuts, roughly crumbled
6 tbsp goose fat
handful shredded sage

Trim the bottoms off each of the sprouts, and remove the outer leaves - don't cut a cross into the base - this makes them soggy and fall apart. Blanch in salted boiling water for 3 minutes, drain, plunge into cold water until cool, drain and cut in half.

Heat the goose fat in a large wok over a high heat..

Add the pancetta and allow to crisp a little.

Add the halved sprouts and stir for 2-3 minutes until the sprouts are starting to brown.

Stir in the chestnuts and continue to cook for 1 minute

Tip into a serving bowl, toss through the sage and serve

 

These are nothing like the brussels my mum used to serve to me when I was young; boiled for 20 minutes, soggy and having lost all flavour and nutrients.