Jono & Jules do food & wine

Because we had pancetta, chestnuts and parsley that needed to be used in the fridge we thought we’d try out our first festive side of the season.

The result … yum!

• Cook 500g of brussels sprouts in boiling water for around 5 minute or until cooked.
• Meanwhile cook 125g pancetta in a little bit of vegetable oil until bronzed and crisp.
• Add a large knob of butter and 100g cookedchestnuts – squashing the chestnuts to break them up a bit.
• Add 25ml Marsala and reduce to a syrup.
• Add the drained Brussel Sprouts, toss and add some parsley and lots of black pepper.
• Enjoy.

Credit to Nigella – recipe from Feast.

Jono