Enjoy your Brussel sprouts, they work wonders for the immune system. If you’re not the biggest fan try this lovely recipe with pancetta and chestnuts.

Method

1. Trim the sprouts to remove any blemished leaves or stalks and slice or cut in half.
2. Heat the oil in a frying pan. Fry the pancetta until very crisp and the fat has rendered off. Remove from the heat and stir in the chestnuts.
3. Tip in the sprouts and fry for 3-5 minutes (depending on how crunchy you like your veg), stirring all the time. Add the lemon juice and season with salt and pepper.
4. If making the breadcrumbs, fry them in butter or oil with the lemon zest until golden-brown and crisp (about 3 minutes). Stir into the sprouts and serve immediately.

Tip

• You can cook the pancetta and chestnuts the day before.
• Fry the pancetta/bacon until very crisp and the fat has rendered off. Remove from the heat and stir in the chestnuts. Transfer to a bowl or plastic tub, taking care to include as much of the oil from the pan as possible. Cool, then store in the fridge for up to 3 days.
• You can also prep the sprouts and the breadcrumb mix the day before