A great way to jazz up brussels sprouts for an extra special occasion
Ingredients
- 100g cubed pancetta
- 750g brussels sprouts, trimmed
- 400ml chicken stock
- 25g butter
Method
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Fry the pancetta in a large non-stick frying pan for 4-5 mins until crispy and golden, then add the brussels sprouts and cook for a further min. Pour in the chicken stock and simmer for 15-20 mins until the sprouts are tender and the stock has reduced. Melt in the butter, season well and serve.