Place a large pan of water onto boil, add 4 pinches of salt.
Whilst the water comes to the boil prep the sprouts. Remove the outer leaves, cut across the base to remove the core, then score across the bottom cutting into the sprout by 5mm.
Cook in the boiling water for 6 minutes or until tender.
Drain and if not serving immediately, cool down rapidly in iced water.
Pick the leaves and finely slice the parsley.
Cut the pancetta into lardons.
Coarsely chop the chestnuts.
Heat a large thick-based pan to medium.
Add the butter and the lardons.
Saute until the bacon begins to turn golden and crisp.
Add the chestnuts, followed by the cooked drained brussel sprouts.
Stir gently, then season to taste with salt and pepper.
Finally stir in the parsley and serve immediately.
«The key with brussels is to get them to a uniform size. As these little 'mini cabbages' are so dense, cuts to the base will allow the center to soften without overcooking the outside. This will alow you to retain some of the fresh crunch.»
Whether it be a Christmas tradition or young child's worst nightmare, this much maligned, tasty little vegetable has been a guest star at our Christmas lunch table for generations, this recipe is one reason why!