*These recipes are gluten free according to industry standards
Ingredients
- brussels sprouts 750g, trimmed and halved
- diced pancetta 75g
- small round shallots 500g, peeled
- calvados or brandy 3 tbsp
- cider vinegar 3 tbsp
- honey 2 tbsp
Method
-
Step 1
Bring a large pan of salted water to the boil and blanch the sprouts for 2-3 minutes. Drain then refresh in iced water. -
Step 2
Put the pancetta in a large cold frying pan and put over a heat. Fry until the fat comes out and the pancetta is crisp. Scoop out with a slotted spoon onto a plate, leaving behind any fat. Tip in the shallots and cook for 10-15 minutes until golden brown all over. Add the sprouts for the final 5 minutes, turn up the heat and cook until caramelised and browned a little. Lower the heat and add the calvados, cider vinegar, honey and 50ml of water, add the pancetta back to the pan and cook gently for 10-15 minutes until the shallots and sprouts are tender and the sauce glazes the veg.
Peeling small, round shallots can be a bit of a faff, but if you soak them for 15 minutes first in boiling water they become much easier to deal with.
Nutritional Information
- Kcals 154
- Fat 5.3g
- Saturates 1.7g
- Carbs 11.7g
- Sugars 11.1g
- Fibre 6.7g
- Protein 7.3g
- Salt 0.3g
