I make this recipe every year at Christmas, this year as we have them growing, I added some pomegranate seeds for colour and sweetness, it tasted great!!  The sprouts here in Spain are HUGE, in England if bought from the supermarket they can be rather small so I would keep them whole, here they are almost like mini cabbages, so best to cut in half!

Ingredients:

1 kilo Sprouts halved if large

Cooked Chestnuts, I used 2 packs of 180g

Pancetta diced small, you can use the pre-diced packs. Use both packs.

Parsley large handful chopped

50g Butter

1 Pomegranate seeds only

Method:

Prepare and wash the sprouts.

Pop into a large pan with salted water and bring to the boil and cook until they are tender but with a bite.

In another pan fry the pancetta until crisp and brown.

Add the chestnuts, fry for a few minutes.

Now add in the butter and sprouts, stir through until everything is well combined.

Turn off the heat, taste and season if needed…remember the pancetta is very salty. I added a little pepper.

Now stir in the parsley and pomegranates.

Serve!!

Enjoy xxx

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