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. After years of channelling his love of Mediterranean food he's now chef director across Cubitt House's various pubs and restaurants, proving just how versatile his talents are.
