Home Made Brussel Sprouts with Pancetta

Boil 1 kilo of sprouts in a large pan of boiling water for about 3 mins, then drain the water and tip sprouts into ice cold water straight to cool them and stop them cooking. Drain them and set aside.

Chop 100g thinly sliced pancetta into 2cm strips and lightly fry them in about 4tbsp hot goose fat (or turkey fat from the roast you are cooking) until crisp. Toss in the sprouts and stir-fry for 2-3 mins, adding a handful of shredded sage to serve. Serve immediately.

Delicious and different. Highly recommended.