Creamy sprouts with chestnuts and pancetta
Serves: 8
Prep time: 25 minsTotal time: 
Recipe photograph by Kris Kirkham
Creamy sprouts with chestnuts and pancetta
We think the whole family will love Jason Atherton's delicious recipe for the quintessential Christmas dinner veggie
Serves: 8
Prep time: 25 minsTotal time: 
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Nutritional information (per serving)
Calories
434Kcal
Fat
36gr
Saturates
19gr
Carbs
12gr
Sugars
5gr
Fibre
5gr
Protein
8gr
Salt
1.1gr
Jason Atherton
Sheffield-born Jason ran away from home at 16 to become a chef. He now owns seven restaurants in London, including the Michelin-starred Pollen Street Social, and more in New York, Dubai, Shanghai, Hong Kong, the Philippines and Doha. Pollen Street: The Cookbook is out now (Absolute, £50).
See more of Jason Atherton’s recipes
Jason Atherton
Sheffield-born Jason ran away from home at 16 to become a chef. He now owns seven restaurants in London, including the Michelin-starred Pollen Street Social, and more in New York, Dubai, Shanghai, Hong Kong, the Philippines and Doha. Pollen Street: The Cookbook is out now (Absolute, £50).
See more of Jason Atherton’s recipes
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
For the shallot cream
- 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
Step by step
Get ahead
Make the shallot cream up to a day ahead, cool, cover and chill. Cook and refresh the sprouts; drain, cover and chill. Fry the pancetta and chestnuts a couple of hours ahead and set the pan aside.
- First make the shallot cream: melt the butter in a frying pan, add the shallots, thyme, garlic and bay leaf and cook very gently until soft – don’t allow them to colour. Increase the heat to high and pour in the wine; bubble until the wine is almost completely reduced. Stir in the cream and bring to a simmer; bubble for 2-3 minutes until slightly thickened and reduced. Remove from the heat and add lemon juice and seasoning to taste. Set aside.
- Cook the sprouts in salted boiling water for 3 minutes until just tender, and refresh in iced water. Once chilled, drain well then cut into quarters and set aside.
- Heat the vegetable oil in a frying pan and fry the pancetta for 3-4 minutes until the fat is rendered down and the pancetta is starting to turn golden-brown. Add the chestnuts and stir-fry over a high heat for 2 minutes until slightly coloured.
- When ready to serve, add the sprouts, garlic and thyme and stir-fry together for a couple of minutes or until the sprouts are heated through. Pour in the shallot cream and bring to the boil briefly. Season and serve in a warmed dish.
