Brussel Sprouts with Crispy Pancetta & Walnuts

Ingredients

• 1kg Brussels sprouts, trimmed and outer leaves removed
• 100g Somerset Pancetta, diced
• 50g walnuts, chipped
• 1 tbsp olive oil
• 1 tbsp balsamic vinegar

Method

1. Put the sprouts in a large pan of boiling water, bring back to the boil and boil for 3 minutes. Drain and immediately place in a bowl of iced water – this will stop them cooking any further and help retain their lovely green colour.
2. Heat the oil in a large frying pan and fry the pancetta pieces for about 5 minutes until crisp and golden. Use a slotted spoon to scoop them out, leaving any residual fat in the pan. Toss in the chopped walnuts and fry for 1-2 minutes until starting to colour.
3. Return the pancetta to the pan. Drain the sprouts and tip them into the pan. Sauté together for a further 3-4 minutes, adding a generous dash of balsamic vinegar just towards the end.