Gordon Ramsay’s Brussel sprouts with pancetta are the perfect go-to recipe for delicious sprouts every time.
Gordon Ramsay is known for doing things a little differently, and this recipe for Brussels sprouts with pancetta is no different. The choice of pancetta rather than traditional bacon isn’t a random one – pancetta comes from the cheek of the pig and it’s salt-cured rather than smoked, so it has a deeper and more pork-heavy flavour. This makes these Brussel sprouts a great addition to meals all year round, not just for Christmas. They pair perfectly with other meat dishes especially, such as roast gammon. Drizzle in oil and bejewel with chestnuts before serving.
- 1kg Brussels sprouts, outer leaves removed
- Sea salt and freshly ground black pepper
- 1–2 tsp olive oil
- 200g pancetta, cut into lardons
- 200g vacuum-packed chestnuts
- 2 lemons
Trim the base of the Brussels sprouts and cut them in half lengthways. Bring a pan of salted water to the boil. Add the sprouts and blanch for 2–3 minutes, then drain well.
Heat the olive oil in a wide frying pan and fry the pancetta for a few minutes until golden and crisp. Toss in the sprouts and cook for 2–3 minutes, tossing occasionally.
Roughly chop the chestnuts and add them to the pan. Grate the lemon zest over the sprouts and chestnuts and squeeze over a little juice. Check the seasoning and adjust if necessary.
Transfer to a warmed serving dish.
Tips for making Gordon Ramsay’s Brussel sprouts with pancetta:
While many of us skip adding oil to the pan when cooking bacon, it really is essential to add when cooking pancetta. Unlike bacon, pancetta takes a moment to heat up in the pan so it doesn’t cook in its own fat as quickly as bacon does. The oil helps the meat to not burn in the pan while cooking, so don’t skip it in the recipe.
If you're making these sprouts on Christmas Day make sure you make too many so you have cold leftovers for Boxing Day. Mash them up with an egg or two and fry on an oiled pan for Brussels with pancetta bubble and squeak.