• 600 g Brussels sprouts, washed and trimmed
  • 100 g pack blanched almonds
  • 160 g pack smoked cubetti di pancetta
  • 4 echalion shallots, peeled and thinly sliced
  • 5 sprigs of thyme, leaves only


  1. 1

    Cook the sprouts in a large pan of boiling salted water for 3 minutes. Drain, then run under the cold tap, transfer to a bowl and cover with cold water. Halve any larger sprouts.

  2. 2

    Meanwhile, heat a dry non-stick frying pan until hot, add the almonds and fry for 2-3 minutes, tossing the pan occasionally, until toasted. Remove to a plate.

  3. 3

    Return the pan to the heat, add the pancetta and cook over a medium heat for 6-8 minutes, allowing the fat to render out, until crisp. Remove with a slotted spoon to a plate lined with kitchen paper, leaving the fat behind in the pan.

  4. 4

    Add the shallots and thyme to the pan, cook gently for 10 minutes until softened, then drain the sprouts well, add them to the pan and increase the heat. Stir-fry for 2-3 minutes until the shallots and sprouts begin to turn golden. Return the almonds and pancetta to the pan and stir-fry for 2 minutes to heat through. Season to taste and serve.

Nutritional Details

Each serving provides
  • Energy 996kj 238kcal 12%
  • Fat 18.4g 26%
  • Saturates 4.1g 21%
  • Sugars 3.6g 4%
  • Salt 0.9g 15%

% of the Reference Intakes

Typical values per 100g: Energy 829kj/198kcal

Each serving provides

4.4g carbohydrate 3.3g fibre 12.0g protein

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