BRUSSEL SPROUTS, COBBLE LANE PANCETTA & SHAVED CHESTNUTS

INGREDIENTS 

500g Brussel sprouts, prepared
100g Cobble Lane pancetta, diced
1 banana shallot, finely diced
50g Estate Dairy unsalted cultured butter
2 chestnuts, fresh
olive oil
salt and white pepper

METHOD

1. Place a saucepan of water on to boil and season well with salt.
2. Place the Brussel sprouts into the boiling salted water for 2-3 minutes, until almost cooked - they want to still have a slight bite to them and you can check this with a small knife.
3. Heat a non stick pan and add a splash of olive oil, add the pancetta and cook well to release the fats and flavour. Add the diced shallots and cook for a further minute.
4. Drain the Brussel sprouts once cooked, place them into a tea towel to pat dry so there is no excess moisture left in them. 
5. Place the Brussel sprouts into the pan with the pancetta and shallots. Add the butter and roll the pan around to coat the Brussel sprouts - you are only reheating the sprouts at this stage. Then season with white pepper.
6. Time to place the Brussel Sprouts into your serving dish and finish with a shaving of chestnuts over the top.
   Serve and enjoy.