Sprouts and Christmas roast go hand in hand and we’ve got an interesting new recipe with pancetta, lemon and pine nuts for you to try!
- 750g button sprouts (peeled if necessary)
- 125g pancetta
- zest of one lemon
- squeeze of lemon juice
- 25g butter
- 30g toasted pine nuts
Steam sprouts for about 10 minutes until tender. Meanwhile, fry pancetta (cubes) until crispy. Add the zest of a lemon and a squeeze of juice, butter and toasted pine nuts and toss all together with lots of black pepper.