Brussels Sprouts with Chestnuts, Pancetta & Garlic

recipes to warm the soul



  • 500g Brussels sprouts
  • 1 tbsp groundnut oil
  • 160g smoked cubed pancetta
  • 180g cooked, peeled & ready to use whole chestnuts
  • 3 large garlic cloves, crushed
  • Handful of flat leaf parsley
  • Knob of butter
  • Dried red chilli flakes, optional
  • Freshly grated parmesan cheese, optional
  • Salt
  • Freshly ground black pepper



  • Wash the sprouts, remove any tough outer leaves and halve.
  • Place in a saucepan and cover with boiling water. Bring to the boil then simmer until just al dente (around 5 minutes depending on size).  Drain well.
  • Add the groundnut oil to a large frying pan. Add the pancetta and cook until starting to brown and sizzle.  Add the spouts & chestnuts and sauté, allowing the pancetta to crisp and the sprouts to become golden at the edges.  Add the garlic and sauté for a further 2-3 minutes. Add the butter and stir until melted.
  • Season well and add a pinch of chilli flakes and some freshly grated parmesan if desired. Chop the flat leaf parsley and scatter over the sprouts before serving.

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