Festive Brussels Sprouts with Chestnuts, Shallots, Crispy Pancetta and Toasted Slivered Almonds

To serve 4-6

 

Ingredients

• 1 ½kg 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 toasted slivered almonds

Method

• STEP 1

  Heat oven to 220C/200C fan/gas 7. Bring a large pan of water to the boil, add the sprouts and cook for 5 mins. Drain and refresh in cold water.

• STEP 2

  Toss the sprouts with all the other ingredients in a bowl and season with a pinch of salt and a good grinding of black pepper. Tip onto a large baking tray in a single layer. Put in the oven and roast for 30 mins, tossing halfway through, until the bacon is crispy and the sprouts are golden and tender.

Ingredients

• 50ml sunflower oil

• 4 small shallots, peeled and sliced into thin rings

• 2 garlic cloves, finely sliced

• 50g slivered almonds

• 50g cold butter, cut into cubes

• 500g Brussels sprouts, halved

Method

• STEP 1

  Heat the oil in a frying pan over a low heat. Fry the shallots, stirring for 10 mins until golden and brown at the edges. Add the garlic and almonds. Fry for 5 mins more until the garlic is golden. Tip into a bowl.

• STEP 2

  Melt the butter, and stir-fry the sprouts for 10 mins until softened and starting to brown, adding a splash of water if they start to catch. Season. Toss with half the shallot and almond mix, tip into a dish, then scatter over the other half.

​

​