- 500 g Brussels sprouts
- 2 x 180g packs Taste the Difference dry cure oak smoked pancetta (you might not need the whole pack, depending on size of Brussel sprouts), cut in half
- 30 g blanched almonds, chopped
- 1 tbsp honey
- 6 sprigs fresh thyme
- 1 tsp butter, for greasing
Preheat the oven to 200°C/180°C fan/gas mark 6. Bring a pot of water to the boil and cook the sprouts for 5 minutes. Drain and refresh under cold water, then dry.
Grease a large roasting tin (you might need two) and wrap half a slice of pancetta around each sprout, using cocktail sticks to secure them. Place them in the tray, drizzle over the honey and sprinkle over the sliced almonds and thyme.
Bake for 15 minutes, until the pancetta is crisp and the nuts are toasted.
TIP: you can use any leftover pancetta to lay over your turkey