70g diced pancetta
50g cooked chestnuts - chopped
2 tablespoons pomegranate seeds
2 teaspoons maple syrup
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.