• 1 kg Brussels sprouts, trimmed
  • 50 g unsalted English butter
  • 2 tbsp olive oil
  • 200 g shallots, sliced
  • 412 g Italian pancetta, cubed
  • 2 sprig of fresh thyme, leaves picked
  • 100 g blanched hazelnuts, roughly chopped


  1. 1

    Boil the sprouts for 3-4 minutes, until tender but firm. Drain and run under cold water, then place on a clean tea towel to absorb the excess water.

  2. 2

    Meanwhile, melt the butter and olive oil in a large, heavy-based frying pan. Add the shallots and gently cook for 5 minutes, then add the pancetta and thyme.

  3. 3

    Cook for a further 10 minutes, until beginning to crisp. Add the hazelnuts and sprouts to the pan, fry over a high heat for 2-3 minutes to heat through, then serve.

Nutritional Details

Each serving provides
  • Energy 1352kj 323kcal 16%
  • Fat 26.6g 38%
  • Saturates 8.3g 42%
  • Sugars 4.1g 5%
  • Salt 1.7g 28%

% of the Reference Intakes

Typical values per 100g: Energy 762kj/182kcal

Each serving provides

5.6g carbohydrate 4.9g fibre 12.7g protein

Also in these Scrapbooks

Back to top