Festive Brussels Sprouts with Chestnuts, Shallots,

Crispy Pancetta and Toasted Flaked Almonds

To serve 4-6

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Ingredients

 

• 1½kg Brussels sprouts, trimmed

• 200g vacuum-packed chestnuts, roughly chopped in half

• 200g smoked bacon lardons

• 1 tsp vegetable oil

• diced pancetta 75g

• small round shallots 500g, peeled

• calvados or brandy 3 tbsp

• cider vinegar 3 tbsp

• 1/4 cup lightly toasted or flaked almonds

 

 

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Method

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1. Pre-heat the oven to 200C.
    

2. Put quarter to half cup of flaked almonds into a flat roasting dish and baked for about 5-6 minutes, or until the nuts start to turn golden - removed from the oven immediately and set to one side.
    

3. Bring a large pan of water to the boil, add the sprouts and cook for 5 mins. Drain and refresh in cold water.
    

4. Put the shallots and lardons into a shallow pan and fry in the bacon fat and a knob of butter, until crisp and golden.
    

5. Now add the chestnuts, toss well and allow to heat through.
    

6. Toss the sprouts with all the other ingredients in the pan, check for seasoning and add the vinegar and brandy and stir well with the juices.
    

7. Transfer to a serving dish, cover until ready to serve and then add the lightly toasted flaked almonds as the final garnish.