Ingredients:

• 350g brussel sprouts
• 100g pancetta
• 70g chopped, cooked chestnuts
• 1 tbsp butter
• ½ tbsp olive oil
• ½ zest of a lemon
• 40g dried cranberries

Method:

1. Slice your brussel sprouts (roughly 3mm thickness).
2. In a pan, cook your pancetta, then set aside, preserving the fat in the pan.
3. To the pan, add the oil, followed by your brussel sprouts.
4. Saute for a few minutes, then add in the chopped chestnuts, and the pancetta, followed by the butter.
5. Continue to fry until cooked, then finish with the cranberries and lemon zest.