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Creamy sprouts with chestnuts and pancetta


Serves: 8
timePrep time: 25 mins
timeTotal time:
Creamy sprouts with chestnuts and pancetta
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
timePrep time: 25 mins
timeTotal 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

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

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.
  1. 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.
  2. 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.
  3. 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.
  4. 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.

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