Jewelled Brussel Sprouts

INGREDIENTS


330g Sprouts

70g diced pancetta

50g cooked chestnuts - chopped

2 tablespoons pomegranate seeds

2 teaspoons maple syrup


METHOD


Sauté the pancetta until golden.

Steam the sprouts for 5 minutes, drain and add to the pancetta. Stir in the chestnut and warm through. Drizzle with maple syrup, season and sprinkle with pomegranate seeds.


Christmas Tip :-

This could be made the day before and warmed up when needed. If so then, reduce the cooking time to 3-4 minutes and don’t add the pomegranate seeds until needed.