Sprouts with chestnuts and pancetta

Sprouts with chestnuts and pancetta

The pancetta and chestnuts can be fried up to 6 hours ahead – fry them again for 1-2 minutes before adding the freshly cooked sprouts. Ensure that the sprouts are at room temperature when you add them to the pan – if they are added straight from the fridge, they take too long to heat through. This dish is best eaten freshly cooked, but leftovers can be stored in the fridge for one day.

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