Sprouts with chestnuts & crisp pancetta

• brussels sprouts↗500g g

  trimmed

• diced pancetta↗140g g
• cooked chestnuts200g g

  broken into large pieces

• light muscovado sugar↗1 tbsp tbsp
• vegetable stock↗200ml ml

Step-by-step instructions

1. 1

   Boil the sprouts for 3 mins until starting to soften slightly, then drain. Fry the pancetta until crisp, then remove from the pan and set aside. Add the chestnuts and sugar, tossing in the pan, then add the stock and reduce by half. Add the sprouts and pancetta back to the pan and warm through to serve.