Pan-fried Sprouts with Cavolo Nero and Chestnut Crumbs

Try this with sprout tops or kalettes instead of cavolo nero, if you prefer.

Hands-on time 10min. Cooking time about 15min. Serves 8

◆ 500g (1lb 2oz) Brussels sprouts

◆ 200g (7oz) cavolo nero, roughly chopped

◆ 150g (5oz) smoked bacon lardons

◆ 180g pack chestnuts

◆ 50g (2oz) toasted chopped hazelnuts

◆ 1tbsp vegetable oil

◆ 25g (1oz) butter

1 Cook sprouts in a large pan of boiling water for 3min to blanch, adding cavolo nero for the last minute; drain and plunge into cold water to cool. Drain well and dry on kitchen paper. Cut any large sprouts in half.

2 Meanwhile, in a large, deep frying pan, fry lardons for a few min until beginning to turn golden. Add chestnuts and hazelnuts; fry for a few min. Transfer to a plate and set aside.

3 When ready to serve, heat oil and butter in the pan and stir-fry sprouts and cavolo nero for 5-10min until golden (you may need to do this in batches). Season. Stir through half of the bacon mix to heat through, transfer to a serving dish and sprinkle with the remaining mix.

PER SERVING 212cals, 8g protein, 14g fat (4g saturates), 11g carbs (5g total sugars), 6g fibre