Sprouts with pancetta crumb

Prep time 5 mins Cook time 15 mins Serves 8

INGREDIENTS

● 2 tbsp olive oil ● 65g smoked pancetta cubes ● 40g ciabatta, blitzed to breadcrumbs ● 20g butter ● 650g Brussels sprouts, trimmed and thinly sliced ● 200ml Elmlea double cream alternative or double cream

METHOD

1 Heat 1 tbsp oil in a large frying pan over a mediumhigh heat. Fry the pancetta for 3 minutes until golden and releasing its fat. Add the breadcrumbs, stir through and fry for another 4 minutes until crisp and golden, stirring regularly. Spoon into a bowl; set aside.

2 Melt the butter with the remaining oil in the pan. Add the sprouts, season and fry for 5 minutes. Pour over the Elmlea and bubble for a further 2 minutes or until the sprouts are just tender. Spoon into a warmed serving dish and top with the pancetta crumbs. Serve immediately.

Cook’s tip Slice the sprouts the day before, cover with damp kitchen paper and store in the fridge.