Bejewelled Festive Sprouts with Pancetta and Chestnuts

[[ recipeID=recipe-8ki7g9vky, title=Bejewelled Festive Sprouts with Pancetta and Chestnuts ]]

Bejewelled Festive Sprouts with Pancetta and Chestnuts

If you too have been scarred by memories of overcooked, cold, irony, watery, school dinner sprouts, I urge you to try this dish - you just might find yourself a newly reformed sprout fan.

A food processor is your best friend here, but if prepping by hand you can either slice the sprouts or chop off the end and peel of each petal.

Servings: 6


  • Prep Time: 5 mins
  • Cook Time: 10 mins
  • Total Time: 15 mins


  • 200 g pancetta
  • 3 large leeks (finely chopped)
  • 300 g sprouts (finely chopped)
  • 160 g chestnuts (roasted and peeled)
  • The jewels of half a pomegranate
  • Sea salt flakes
  • You will also need

    • A saute pan


    1. Heat a glug of olive oil in the pan over a medium heat, add your pancetta and fry until crispy. Remove from the heat and take your lardons out - putting to one side.
    2. Drain off the excess oil, but don’t clean the pan, add a generous knob of butter over a medium-low heat, once the butter is foamy add the leeks and season with a good pinch of salt. Sauté for around 3 minutes before adding the sprouts.
    3. Continue to sauté for another 3-4 minutes until the sprouts are just beginning to soften but still al dente.
    4. Break up the chestnuts and sprinkle over your leeks and sprouts, add another knob of butter, stir to combine and cook for another minute before sprinkling over the cooked pancetta, stirring again before finally scattering over the pomegranate jewels to finish.
    5. Serve as part of a festive feast or with Boxing Day cold cuts.