Shredded Brussels sprouts with pancetta
- 300g Brussels sprouts
- 100g pine nuts
- 160g Chosen by you Diced Pancetta
- 1 tbsp sunflower oil
- 15g butter
Trim the Brussels sprouts, then shred finely with a sharp knife or in a processor. Set aside.
Heat a wok or large frying pan and add the pine nuts, then toss over a medium heat until golden. Immediately tip them on a plate. Add pancetta to the pan and dry fry, stirring all the time, until it starts to crisp. Add to the pine nuts.
Heat 1 tbsp sunflower oil and the butter in the pan and stir-fry the shredded sprouts for 3 minutes, until just cooked.
Add 75ml water and cook until totally evaporated – the steam will cook the sprouts a little more. Mix in the pancetta and pine nuts.