Sprouts with pancetta & almonds

TIP If you want a plant-based dish, you could swap the pancetta for meat-free ‘bacon’ strips and use vegetable spread instead of butter

A quick and easy way to avoid soggy, overcooked sprouts, this recipe is also bursting with flavour.

Serves 6. Ready in 15mins 125g (4oz) pancetta, diced 1kg (2¼lb) Brussels sprouts, sliced 25g (approx 1oz) butter Squeeze of lemon juice 100g (3½oz) toasted flaked almonds 1

Fry the pancetta in a wok or shallow pan for a few minutes until browned.

2 Add the sprouts and butter and stir-fry for 3-4 mins until just tender.

Season with salt and pepper and a squeeze of lemon juice and toss in the toasted flaked almonds before serving.

Per serving: 260 cals, 20g fat, 5g sat fat, 8g carbs. >>