Enjoy this tasty twist on traditional seasonal sprouts.

Ingredients

• 700g Brussels sprouts, trimmed and with a cross cut in the base
• 1 tbsp olive oil
• 70g pancetta, chopped
• 150g peeled chestnuts, roughly chopped
• Finely grated zest of 1 unwaxed lemon

Serves 8

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Timing

Cooking time: 20 mins

Instructions

1. Cook the sprouts in a large pan of boiling water until just tender. While the sprouts are cooking heat the oil in a large frying pan and cook the pancetta until golden in places.
2. Add the chestnuts and cook for 2 minutes, stirring throughout. Add the drained sprouts and lemon zest. Continue to cook for a further 2 minutes stirring well to mix. Season to taste and serve.