200g brussel sprouts, 100g pancetta, butter.
Brussel sprouts came into season yesterday and I am determined to bring sexy back to these underrated teeny cabbages. Growing up most of us associate Christmas lunch with being forced to eat soggy, bitter sprouts but done well, sprouts can be an indulgent treat. A little butter to glaze them and the salty warmth of pancetta provides the perfect compliment to these beautiful fresh vegetables.
1) Brussel sprouts take 6 minutes to cook - drop them into a pan of salted, boiling water, checking first to discard any which smell bitter and peeling off any leaves which look old or scarred.
2) Whilst the sprouts are cooking, heat a teaspoon of butter in a pan and add in the pancetta cubes. Stir well and allow to sizzle for about 2 minutes.
3) Strain the sprouts and add into the pan of pancetta. Stir through until they are coated and serve.