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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
Few chefs cooking today are as exciting as Michael Bremner, who takes flavours from all over the world and distills them into beautiful small plates of deliciousness at his acclaimed restaurant in Brighton.
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Charred sprouts with orange zest, chestnuts and pancetta
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Charred sprouts with orange zest, chestnuts and pancetta
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