Brussels Sprouts with Pancetta and Chestnuts

Gordon Ramsay’s Brussels sprouts with pancetta and chestnuts

Prep time: 20 Min
Cooking time: 10 Min
Serves 10

Ingredients:
1kg Brussels sprouts, outer leaves removed
Sea salt and freshly ground black pepper
1–2 tsp olive oil
200g pancetta, cut into lardons
200g vacuum-packed chestnuts
2 lemons

Method:
Trim the base of the Brussels sprouts and cut them in half lengthways. Bring a pan of salted water to the boil. Add the sprouts and blanch for 2–3 minutes, then drain well.

Heat the olive oil in a wide frying pan and fry the pancetta for a few minutes until golden and crisp. Toss in the sprouts and cook for 2–3 minutes, tossing occasionally.

Roughly chop the chestnuts and add them to the pan. Grate the lemon zest over the sprouts and chestnuts and squeeze over a little juice. Check the seasoning and adjust if necessary. Transfer to a warmed serving dish.