Ingredients Serve 8

600gr Brussels sprouts, trimmed

100gr Blanched almonds

175gr pancetta cubes

4 shallots thinly sliced

5 sprigs thyme, leaves only

Method

Cook the sprouts in a large pan of boiling salted water for 3 minutes; drain, then run under a cold tap, transfer to a bowl, halve any large sprouts and cover .

Heat a dry non stick frying pan until hot, add the almonds and dry for 2-3 minutes, the pan occasionally, until toasted, remove, from the pan and set aside .

Return the pan to the heat, add, the pancetta and cook over medium heat for 6-8 minutes allowing the fat to tender out until crisp, remove the pancetta from the pan with a spotted spoon and drain on kitchen paper .

Add the shallots and thyme to the pan, increase the heat and stir fry for 2-3 minutes until the shallots and sprouts began to turn golden; add the almonds and pancetta and continue to stir dry for 2 minutes to heat through .

Serve to taste and serve.

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