Brussels sprouts with pancetta and chest­nuts

No. 1 Magazine - - SCOTLAND’S NO.1: CHRISTMAS SPECIAL -

SERVES 8–10 IN­GRE­DI­ENTS

• 1kg Brussels sprouts, outer leaves re­moved

• sea salt and freshly ground black pep­per

• 1-2 tsp olive oil

• 200g pancetta, cut into lar­dons

• 200g vac­uum-packed chest­nuts

• 2 le­mons

METHOD

1. Trim the base of the Brussels sprouts and cut them in half length­ways. Bring a pan of salted wa­ter to the boil. Add the sprouts and blanch for 2-3 min­utes, then drain well.

2. Heat the olive oil in a wide fry­ing pan and fry the pancetta for a few min­utes un­til golden and crisp. Toss in the sprouts and cook for 2-3 min­utes, toss­ing oc­ca­sion­ally.

3. Roughly chop the chest­nuts and add them to the pan. Grate the lemon zest over the sprouts and chest­nuts and squeeze over a lit­tle juice. Check the sea­son­ing and ad­just if nec­es­sary. Trans­fer to a warm dish to serve.

Christ­mas by Gor­don Ram­say (Quadrille £15, Pho­tog­ra­phy: Chris Terry)

Newspapers in English

Newspapers from UK

© PressReader. All rights reserved.