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In a large frying pan heat 1 tablespoon of rapeseed oil and the pancetta over a medium heat for 2 minutes.

Add the chopped chestnuts and cook for 1 minute.

Add the shredded brussels sprouts and coat in the pancetta oil and chopped chestnuts and turn the heat up to high.

Fry the mixture for a few minutes stirring occasionally.

When you see some caramelisation on the sprouts add a few tablespoons of water to get some steam going.

After another minute or so add the zest and juice of half the lemon and stir in.

Next add 2 - 3 tablespoons of crème fraiche, stir through and after 1 minute turn the heat off.

Taste and then season with salt and pepper.

Put the mixture in a serving bowl and squeeze the other half of the lemon over the top.

Finally, grate the other half of the lemon zest over the mixture and then serve immediately.