Gordon Ramsay’s Brussells sprouts with Pancetta and Chestnuts
This recipe is for a big lunch with the whole family enjoying a delicious Sunday roast with all the trimmings.
At this time of year, brussels sprouts is just the business.
Here is a proven winner from the great Gordon Ramsay himself
Brussells Sprouts with Pancetta and Chestnuts
You will need:
1kg Brussells Sprouts with the outer leaves removed
Sea salt and freshly ground black pepper
1-2 tsp olive oil
200g pancetta cut into lardons,
200g chestnuts
2 small lemons
1. Trim the base of the sprouts and then cut them lengthwise. Boil a pan of lightly salted water. Add the sprouts to it and blanch for 2-3 minutes. Drain.
2. Heat the olive oil in a good size frying pan. Add the pancetta and fry until golden and crispy. Add the sprout and cook for 2-3 minutes ensuring to stir or toss occasionally.
3. Roughly chop the chestnuts and add to the pan. Zest the lemon over the sprouts and chestnuts. Then halve the lemons and squeeze it onto the sprouts as well.
4. Check and adjust the seasoning and then serve the sprouts in a warmed up serving dish, ready to go with your choice of roast.
Yummy