- 1kg Brussels sprouts
The quintessential Christmas dinner veg, Brussels sprouts are thought to have been cultivated in…
- 100g thinly sliced pancetta, cut into 2cm strips
Pancetta is Italian cured pork belly - the equivalent of streaky bacon. It has a deep, strong,…
- about 4 tbsp hot goose fat
- a handful of shredded sage
Popular in both Italian and British cookery, sage has long, grey-green leaves with a slightly…
Blanch the Brussels sprouts in a pan of boiling salted water for 3 mins, then drain and tip into a bowl of iced water to cool quickly. Drain well again and set aside until nearly ready to serve. Sauté the pancetta in the hot goose fat until crisp. Toss in the sprouts and stir-fry for 2-3 mins, adding the sage to serve.