Creamy sprouts with chestnuts and pancetta recipe | Sainsbury`s Magazine
Chef Jason Atherton's creamy sprouts with chestnuts and pancetta recipe is sure to be a big hit with the whole family.
Ingredients
- 600g Brussels sprouts, trimmed
- 1 tsp vegetable oil
- 1 x 206g pack cubetti di pancetta
- 1 x 180g pack cooked chestnuts, halved
- 1 garlic clove, finely chopped
- 1 tbsp chopped thyme leaves
- 50g butter
- 2 echalion shallots, finely sliced
- 4 sprigs thyme
- 1 garlic clove, sliced
- 1 bay leaf
- 250ml white wine
- 300ml double cream
- a squeeze of lemon
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