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Ingredients

Method

  • STEP 1

    Boil the sprouts for 3 mins until starting to soften slightly, then drain. Fry the pancetta until crisp, then remove from the pan and set aside. Add the chestnuts and sugar, tossing in the pan, then add the stock and reduce by half. Add the sprouts and pancetta back to the pan and warm through to serve.

Recipe from Good Food magazine, December 2010

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Overall rating

A star rating of 3.9 out of 5.9 ratings
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