Brussels sprouts with pancetta and chestnuts
- 600g Brussels sprouts
- 180g Asda Extra Special Smoked Pancetta
- 1 tbsp olive oil
- 200g vacuum-packed chestnuts
- 25g butter
Trim the Brussels sprouts and add to a large pan of boiling water. Return to the boil and simmer for 4 minutes.
Drain a colander and rinse under cold running water. Cut in half.
Cut the pancetta into small pieces and cook in a wok with the olive oil until crisp. Remove with a slotted spoon.
Add the chestnuts and the sprouts to the wok and stir-fry for 3-4 minutes. Return the pancetta to the pan with the butter and heat through.