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Cover and simmer until sprouts are almost tender about 8 minutes.
Recipe brussel sprouts chestnuts bacon. Cut the pancetta into inch dice. Bring a large pan of salted water to the boil then tip in 1kg brussels sprouts and cook for 5 minutes. Beat butter to soften with a spatula then stir in the bacon and chestnuts.
Add the pancetta onion and 1 tablespoon olive oil to the pan and cook until brown 5 8. Fry bacon in a hot pan without any oil for 10 mins until crisp. Toss the sprouts with all the other ingredients in a bowl and season with a pinch of salt and a good grinding of black pepper.
Bring a pan of salted water to the boil and blanch the sprouts for 2 3 minutes until just tender. Add salt and 1 cup water. Heat a large frying pan add 6 chopped rashers of smoked streaky bacon and fry until crisp and golden.
Drain and then run under tap water until cold. The sprouts can be kept in the water for 4 5 hours if not cooking immediately. Tip out of the pan leaving the fat behind then add 200g chestnuts and fry over a high heat for about 5 mins until tinged.
Heat a large frying pan add 6 rashers smoked streaky bacon cut into bite sized pieces and gently fry for 10 mins until crisp and golden. Tip onto a large baking tray in a single layer. Transfer bacon to paper towel lined plate.
Add chestnuts and fry until they are beginning to colour and coated in the fat. Step 2 cook the bacon. Cut the brussels sprouts in half and slice thinly starting at the top of the sprout and working back toward the stem.
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