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 - Macknade Fine Foods
All recipes

Sprouts with Juniper & Pancetta

We love our sprouts with pancetta, but this recipe is even better... with fresh notes of juniper & a kick of chilli.

25 mins to prepare
Serves 4
Print Recipe

Ingredients

Recipe adapted from April Bloomfield’s book ‘A Girl and Her Pig’.

  • 4 tbsp extra-virgin olive oil
  • 4 large garlic cloves (halved)
  • 50g pancetta (ask the deli to slice it thin!)
  • 450g sprouts (halved)
  • 1 tsp sea salt
  • Pinch of dried chilli flakes
  • 2 juniper berries (smashed and finely chopped0
  • Half a lemon
  • 1.5 tsp thyme leaves (chopped)

Instructions

 

  1. Pour 3 tbsp of the oil into a pan and add the garlic once hot.
  2. Fry until the garlic is golden brown on both sides and set aside.
  3. Lower the heat and add the pancetta to the pan bit by bit. Watch that it doesn't get too crispy - you want it nice & golden!
  4. Remove the pancetta from the pan and onto kitchen towel to absorb any excess oil.
  5. Trim the sprouts, add to the pan and cook on each side for about four minutes, again until they're a nice golden brown (we like ours a little crunchy, but you can fry for longer!).
  6. Sprinkle the sprouts with the salt and chilli flakes, add the juniper & cooked garlic and toss in the pan. Remove from the heat.
  7. Sprinkle in the thyme and a squeeze of lemon, then add the pancetta torn into pieces.
  8. Drizzle with 1 tbsp of olive oil and serve warm.
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