Charred Sprouts with Orange, Chestnuts and Pancetta Recipe - Great British Chefs

Charred sprouts with orange zest, chestnuts and pancetta

Side
easy
6
20 minutes

PT20M

This charred Brussels sprouts recipe gives the festive vegetable the attention it deserves. Frying the sprouts until crisp and combining them with salty pancetta , earthy chestnuts and plenty of orange zest makes this the perfect combination of flavours at Christmas .

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Ingredients

Metric

Imperial

500g of Brussels sprouts
olive oil
1 orange, zested
100g of cooked chestnuts, chopped
150g of pancetta lardons
black pepper

bowl of ice

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

150g of pancetta lardons

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

black pepper
1 orange, zested
100g of cooked chestnuts, chopped

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Michael Bremner

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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