Shredded sprouts with pancetta
Upgrade your sprouts this Christmas by serving them with tasty pancetta and pinenuts. Recipe and image from The Batch Lady Saves Christmas by Suzanne Mulholland (£25, Ebury Press). Photography by Andrew Hayes-Watkins
Prep: 10 mins
Cook: 15 mins
Total: 25 mins
Serves: 4
Ingredients
- 500g Brussels sprouts
- 1 tbsp Olive oil
- 150g Pancetta lardons
- ½ tsp Ground nutmeg
- 50g Pine nuts
- Salt and pepper
Method
Step 1
Remove and discard the outer leaves and stalks of the sprouts, then thinly slice them.
Step 2
Heat the oil in a large frying pan over a medium heat, then add the lardons and cook until golden.
Step 3
Add the shredded sprouts and cook for 3-4 minutes, then stir in the nutmeg and pine nuts. Remove from the heat and leave to cool. Add to a labelled freezer bag and freeze flat.
Step 4
When ready to use, remove from the freezer and allow to fully defrost. Tip into a microwaveable bowl or a frying pan and heat through until piping hot. Cook's tip: To make it vegan, substitute the pancetta for chopped, cooked chestnuts.
