Brussel Sprouts with Pancetta
Gone are the days of Brussels sprouts being the mean, green addition to the Christmas table. This year, cook them into something special with nutty mushrooms and crispy pancetta; the delicate fragrance of marjoram elevates this beautiful side to next-level flavour sensation. This Brussels sprouts with pancetta and mushroom recipe is sure to have even the fussiest eaters reaching for more.
- 1 Heat the oil in a deep frying pan and fry the sliced Brussels sprouts for 5 minutes, until lightly browned. Add the mushrooms and pancetta and fry for a further 5 minutes, until browned.
- 2 Add the Marjoram and cream and heat through. Serve up your pan-fried Brussels sprouts with pancetta and mushroom and enjoy!
- 3 For a vegetarian alternative, swap the pancetta for halloumi.
- 4 Leave your dinner guests smiling with more Christmas inspiration.