These Brussels sprouts are taken to the next level with crispy pancetta, toasted walnuts, and a touch of butter. Tender from a quick boil and finished with savoury crunch and richness, they make a deliciously hearty and festive side dish that even sprout-skeptics will love.
Peel the outer leaves, mark a cross in the bottom of the sprout.
Add the prepared sprouts to a pot of salted boiling water.
Cook for 5 minutes.
Strain and plunge into ice water - this is important because it will stop them cooking.
Strain again, and place on a tray.
Cook the bacon bits in a small frying pan until cooked through, 5 or so minutes. Leave to cool. Then scatter over the sprouts along with the walnut pieces.
Store: Bag up and store in the freezer for 3 months. Defrost in the fridge overnight.
To cook: Pour onto a roasting tin, drizzle with a bit of oil and roast in a preheated oven 180ºc for 15-20 minutes. Or heat through on a frying pan. 2 minutes from the end add a couple of knobs of butter, and serve up.