✤500g brussels sprouts; bases trimmed, outer leaves removes, halved
✤1/2 tbsp olive oil
✤1 tbsp butter
✤100g pancetta, cut into small cubes
✤100g cooked chestnuts, roughly chopped
✤1 lemon, zested & juiced
✤ salt & pepper, to taste
❖Bring a pot of salted water to a boil and blanch the sprouts for 3 minutes until just tender. Drain and refresh in an ice water bath for 3 minutes.
❖Heat the oil & butter in a frying pan over medium-high heat, then add the pancetta. Fry for about 3 minutes until golden and crisp, then toss in the chestnuts, followed by the drained sprouts. Cook for another several minutes until everything is heated through and golden around the edges.
❖Remove from heat, then add in the lemon zest, juice, salt & pepper. Give a final toss together before serving.
