This delicious Brussels sprout side dish recipe provides a fresh Italian spin on a traditional Christmas combination of pancetta and chestnuts. Cooking the sprouts this way help them retain their sweetness and crunch.
Heat a large sauté pan over a high heat. Add the pancetta and cook until lightly browned and sizzling
2
Add the sprouts and mustard seeds and toss through in the pancetta fat. Cook for 3 minutes to soften the sprouts and pop the mustard seeds, then add the chestnuts and extra virgin olive oil
3
Turn down the heat and cook for 2 more minutes, stirring to combine. Season, add a final drizzle of Carapelli extra virgin olive oil and serve as an accompaniment to roast turkey or ham
Chef, restaurateur and cookbook author Ben Tish has a stellar track record for creating dishes that, quite simply, everyone wants to eat. Channelling his love for Mediterranean flavours at his Sicilian-inspired restaurant Norma and utilising his classical training as culinary director of The Stafford hotel proves just how versatile his talents are.
