Brussel sprouts with pancetta and chestnuts

The strong flavour of the brussel sprouts contrast well with the sweetness of the chestnuts
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*900g Brussel sprouts
*110g pancetta or streaky bacon, thinly sliced
*2 garlic cloves, finely chopped (optional)
*200ml balsamic vinegar
*200–300g cooked chestnuts (tinned,vacuum-packed or home cooked)
*Salt and black pepper


1. Remove the outside leaves from the sprouts, trim the stems and rinse. Steam for 6–8 minutes, depending on size.

2. Cut the pancetta or bacon into little strips, put it into a dry sauté pan over a medium heat and cook until crisp, adding the garlic (if you want it) for a couple of minutes.

3. Add the balsamic vinegar and increase the heat; let the vinegar bubble up and reduce to a syrupy glaze.

4. Add the Brussel sprouts and heat through. Lastly add the cooked chestnuts, turn them in the glaze and season with salt and black pepper.

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