Brussels Sprouts with Pancetta
Using lovely fresh Brussels sprouts from Riverford these really are worlds away from boiled sprouts from days gone by!
Sprouts (as many as you will eat)
Butter or Olive oil (if avoiding dairy)
Handful of shredded sage (optional)
Blanch the Brussels sprouts in a pan of boiling water for 3 mins, then drain and tip into a bowl of iced water to cool quickly. Drain well again and set aside until nearly ready to serve. Sauté the pancetta in the hot butter or oil until crisp. Toss in the sprouts and stir-fry for 2-3 mins, adding the sage to serve. Season with a little sea salt.
(From BBC Good Food Website)
Sprouts are an excellent source of vitamins K and C and a number of minerals, so a great addition to the family diet.