Brussels sprouts with pancetta

I took the advice of previous comments and cooked the sprouts for a bit longer than 3 minutes although they were still al dente. Not a v exciting way to do sprouts but OK.

Love these sprouts! For extra flavour, try boiling the sprouts in chicken stock! its yum! And I prefer to cook them in the pancetta/fat for a bit longer to get a little crispy on the outside

I made this last year and will do again for xmas, it all depends on the size of your sprouts as to how long you cook them, i will add some pine nuts to bacon and some garlic, i never stick to a recipe you have to play around.

The sprouts were almost raw after 4 minutes - they were from Waitrose so were of a good size but frankly this is a lousy recipe - I realised that they were underdone and thought the stir fry would soften them - but no - they were virtually raw. I can eat and enjoy them like that but my family left them on the plate - null point! Does no one monitor this site and adjust the recipes that fail? Happy Christmas to all my readers.

I am going to use ELPOCHO lard, instead of goose fat. This basically pork lard/fat. The pancheta which is belly pork will be sourced from my local butcher in Spain. I can taste it already...mmm

Great idea, not so great outcome as our sprouts were practically raw. So word of warning, if your sprouts are on the largish size, they need much more than 3 mins of blanching.

Added a little ginger and chilli to the stir fry.......fabulous

did these on xmas day, my sprouts were slightly bigger so i boiled them for another few minutes& they turned out perfectly, even my brother liked them& he doesnt like much, thanks!

Really disappointed with these. Followed the recipe to the letter but far too crunchy and lacking the flavour promised.

Best ever tasty sprouts would recommend.