Ingredients
- 800g Brussels sprouts, halved and blanched
- 4 tbsp olive oil
- 40g butter
- 40g chestnuts, roughly chopped
- 40g dried cranberries
- 80g sliced pancetta
- 40g panko breadcrumbs
- Zest of 1 lemon (1g)
- Zest of 1 orange (2g)
- 40g flat leaf parsley, chopped
- 2g Maldon sea salt
- 1g crushed black pepper
Method
- Heat ½ the oil and butter in a large frying pan over a medium heat
- Add the Brussels sprouts and cook them for 2 minutes
- Remove the Brussels sprouts form the heat, and then mix them with the chestnuts and dried cranberries
- In a smaller frying pan over a medium heat, add the rest of the oil and butter
- Add the panko breadcrumbs and cook for 5 minutes, stirring continuously
- Add the zest of the orange and lemon to the panko breadcrumbs, and then the chopped parsley, salt and pepper
- Keep cooking until the crumbs turn golden brown
- Place the pancetta strips In the oven on grease proof paper and cook for 10 minutes at 180⁰C , or until the pancetta turns crispy
- Mix everything gently together and serve