Ingredients

Method

• 1 kg Brussels sprouts, trimmed and halved
• 150 g pancetta, diced (or use streaky bacon)
• 2½ T olive oil
• ½ t fine sea salt
• pinch freshly ground black pepper
• A pinch dried chilli flakes (or to taste)
• 1½ limes, zested
• 1 lime, juiced
• 12 g butter, melted (optional)
• 30 g flaked almonds, toasted
• pecorino, shaved (optional)

Method

Ingredients

1. Preheat the oven to 220°C. In a large pan, fry the pancetta until lightly crisp and the fat has rendered. Remove from the pan and set aside.

2. Place the Brussels sprouts on a baking tray, pour over the rendered fat and olive oil, then season with salt, pepper and chilli flakes.

3. Transfer to the oven and roast for 18–22 minutes, shaking once, until the edges are golden brown.

4. Add the butter, lime zest and juice, then toss through the crispy pancetta. Sprinkle over the almonds and shave over the pecorino if using. Serve immediately.

Cook’s notes: The lime brightens the rich pancetta and balances the heat. For the best caramelisation, don’t overcrowd the pan – use two trays if necessary. The lime brightens the rich pancetta and balances the heat. For the best caramelisation, don’t overcrowd the pan – use two trays if necessary.

Find more Christmas recipes here

Videographer: Romy Wilson
Photographer: Jan Ras
Food Assistant: Bianca Jones