Michael Caines’ brussel sprouts with roasted chestnuts and crispy pancetta

The Recipes / Vegetables 

Lympstone Manor, Devon

1kg brussels sprouts
400g raw smoked pancetta
200g chestnuts
150g unsalted butter
2g fresh rosemary, chopped


Serves 6

Bring 3 litres of water to the boil with 40g of salt. In the meantime, prepare the sprouts by removing any discoloured outer leaves, trimming off the stalk, and cutting a cross on the bottom. Add to the water and simmer very gently for approximately 12 minutes or until cooked to your liking. Strain and refresh in ice cold water.

Heat 50g of the butter. Cut the pancetta into chunky batons, add to the butter, and cook stirring continually. When they are golden brown drain in a sieve. In a separate pan heat another 50g of butter and do the same with the chestnuts, then drain and add to the pancetta.

Place the warm sprouts in a serving bowl and sprinkle with the pancetta and chestnuts. Warm the remaining butter in a pan, add the rosemary, then pour over the sprouts and serve.