Ingredients

• 900g/2lb small Brussels sprouts
• 50g/1¾oz butter
• 200g/7oz thinly sliced pancetta or bacon
• cut into small pieces
• 1 onion
• finely chopped
• 225g/8oz frozen chestnuts
• defrosted and halved
• salt and freshly ground black pepper

Directions

• Remove the outer leaves from the sprouts
• trim the base of each one and cut in half from top to bottom
• through the root. Cook the prepared sprouts in boiling salted water for 3-4 minutes
• or until nearly tender. Drain and refresh in a bowl of cold water to retain their bright-green colour.
• Heat half of the butter in a large frying pan over a medium heat. When the butter is foaming
• add the pancetta and fry for 3-4 minutes
• or until crisp. Remove from the pan using a slotted spoon and set aside to drain on kitchen paper.
• Heat the remaining butter in the same pan. Add the onion and chestnuts and fry for 8-10 minutes
• or until the onion has softened. Stir in the cooked pancetta.
• Drain the sprouts well
• then stir them into the pancetta
• chestnut and onion mixture. Season
• to taste
• with salt and freshly ground black pepper. Serve piping hot alongside roast turkey with all the trimmings.