Brussels Sprouts with Pancetta

Tasty Brussel Sprouts the perfect accompaniment to the traditional Christmas Lunch.


1kg Brussels Sprouts

100g thinly sliced pancetta (cut into approx. 2cm strips)

4 tbsp Bell and Loxton rapeseed oil 


  1. Blanch the Brussels sprouts in a pan of boiling salted water for approx 3 minutes.
  2. Drain and tip into bowl of iced water to cool quickly.
  3. Drain well and set aside until nearly ready to serve.
  4. Saute the pancetta in Bell and Loxton rapeseed oil 
  5. Add the sprouts and stir fry for 2-3 minutes.