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Charred sprouts with orange zest, chestnuts and pancetta

PT20M

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1
Prep the sprouts by removing any dirty outer leaves. Bring a pan of salted water to the boil and cook for 3 minutes, then plunge into ice water. Once cool, drain, pat dry with kitchen roll and cut in half
  • 500g of Brussels sprouts
2
Fry the pancetta in a large non-stick frying pan for a few minutes until crisp. Remove and set aside
3
Drizzle some olive oil into the pan and turn up the heat. Add the sprouts cut-side down and pan-fry for 5 minutes until nice and charred
  • olive oil
4
Transfer to a serving bowl and stir through the pancetta and chestnuts. Grate over orange zest and season with pepper
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Charred sprouts with orange zest, chestnuts and pancetta

 
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