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  • 200g Pancetta lardons
  • 100g MERCHANT GOURMET® chestnuts, chopped
  • 150g butter
  • 1kg small Brussels sprouts, trimmed


  1. Fry the pancetta in a hot pan until crisp. Add chestnuts and fry until they are beginning to colour and coated in the fat. Pour away excess fat, then tip pancetta and chestnuts into a bowl to cool.
  2. Beat butter to soften with a spatula, then stir in the bacon and chestnuts.
  3. Season with black pepper wrap into tubes with cling film and set in the fridge.
  4. To serve, place sprouts in a pan of boiling water until tender. Drain and tip into a warm serving dish, then dot the butter over to melt. Toss through and serve.