Name: Brussels sprouts with chestnuts, pancetta, mustard seeds and olive oil
Total time: 10 min
Ingredients: 200g of Brussels sprouts, trimmed and finely sliced; 100g of smoked pancetta, excess skin or fat removed and diced into 1cm pieces; 120g of vacuum packed cooked chestnuts, halved; 2 tsp yellow mustard seeds; 70ml of extra virgin olive oil; sea salt; freshly ground black pepper

Brussels Sprouts with Chestnuts, Pancetta and Mustard Seeds Recipe

by Ben Tish

10 minutes

Ingredients

200g of Brussels sprouts, trimmed and finely sliced
100g of smoked pancetta, excess skin or fat removed and diced into 1cm pieces
120g of vacuum packed cooked chestnuts, halved
2 tsp yellow mustard seeds
70ml of extra virgin olive oil
sea salt
freshly ground black pepper

Method

Heat a large sauté pan over a high heat. Add the pancetta and cook until lightly browned and sizzling

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

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