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Special Sprouts

Ingredients: Special sprouts

  • 300g Brussels sprouts (shredded in a food processor)
  • 100g diced pancetta
  • 100g cooked, peeled and chopped chestnuts
  • 1 tbsp cold-pressed rapeseed oil
  • 2-3 tbsp full fat crème fraîche
  • 1 lemon (zested with a microplane or fine zester)
  • 1-2 tbsp water

In a large frying pan, heat the rapeseed oil and the pancetta over a medium heat for two minutes.

Add the chopped chestnuts and cook for one minute.

Add the shredded Brussels sprouts and coat in the pancetta oil and chopped chestnuts. Turn the heat up to high.

Fry the mixture for a few minutes, stirring occasionally.

When you see some caramelisation on the sprouts, add a few tablespoons of water to get some steam going.

After another minute or so, add the zest and juice of half the lemon and stir in.

Next, add two or three tablespoons of crème fraîche and stir through. After one minute, turn the heat off.

Taste, then season with salt and pepper.

Put the mixture in a serving bowl and squeeze the juice of the other half of the lemon over the top.

Finally, grate the other half of the lemon zest over the mixture and then serve immediately.

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