Recipe: Charred Brussel Sprouts with Pancetta and Chesnut

Method

1. Make the dressing, stir the lemon juice and tahini and hot water together to get a drizzable consistency, set the dressing aside until ready to use.
2. Preheat the oven to 225 degrees c fan assisted.
3. Prepare the sprouts, trim the base and cut them in half, removing any tough outer leaves.
4. Chop the chestnuts in half and roughly chop the parsley, set aside.
5. Place the sprouts on a parchment-lined baking sheet, drizzle with the olive oil and a pinch of salt toss to combine, and spread the sprouts onto the baking sheet.
6. Roast for 10-15 minutes, until the sprouts are golden-brown but still crisp. Turn the sproutsonce whilst cooking.
7. While the sprouts are roasting; In a large sauté pan, fry off the pancetta strips until crisp, place them on kitchen paper to drain off any excess fat and set aside. Add the chestnuts to the pan and cook for about 3 minutes till they just begin to soften. Remove from the pan and drain on kitchen paper.
8. Once the sprouts are roasted and out of the oven, reheat the remaining fat from the pancetta pan over a medium heat. Add the sprouts to the pan and cook for 1 minute tossing them in the fat, then add the chestnuts and stir for 1 minute, then add 15g of butter and coat the sprouts and chestnuts, finally add most of the pancetta strips, and heat through. Remove from the heat. For a vegetarian option, cook the butter in a large sauté pan for 2-3 minutes, until the butter is melted, and golden brown and add the Brussel sprouts and chestnuts and cook for 2-3 minutes.
9. Transfer the sprouts to a serving bowl. Add the tahini dressing coating the sprouts, then add the chopped parsley and the reserved pancetta strips.

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