Creamed sprouts with pancetta crumb recipe

Name: Creamed sprouts with pancetta crumb
Yield: Serves 8
Ingredients: 2 tbsp olive oil; 65g smoked pancetta cubes; 40g ciabatta, blitzed to breadcrumbs; 20g butter; 650g Brussels sprouts, trimmed and thinly sliced; 200ml Elmlea double cream alternative

Sprouts often divide the dinner table at Christmas but this revamped version is a real game changer. Nutty sprouts are fried in butter and cream until tender, and topped with a smoky pancetta crumb. This quick, easy Brussels sprouts recipe makes this festive veg a must-have Christmas dinner side.

See method

Serves 8
5 mins to prepare and 15 mins to cook
206 calories / serving

Shop your ingredients

Tesco Olive Oil 250Ml
2 tbsp olive oil
£3.10
£12.40/litre
Tesco Smoked Pancetta 2 X 65G
65g smoked pancetta cubes
£1.95
£15.00/kg
Tesco Bake at Home Ciabatta Rolls 4 pack
40g ciabatta, blitzed to breadcrumbs
£1.40
£5.83/kg
Tesco British Unsalted Butter 250G
Aldi Price Match
20g butter
£1.85
£7.40/kg
Tesco Brussels Sprouts 500g
650g Brussels sprouts, trimmed and thinly sliced
£0.89
£1.78/kg
Creamfields Double Cream 300Ml
Aldi Price Match
200ml Elmlea double cream alternative
£1.29
£4.30/litre

Method

Heat 1 tbsp oil in a large frying pan over a medium-high heat. Fry the pancetta for 3 mins until golden and releasing its fat. Add the breadcrumbs, stir through and fry for another 4 mins until crisp and golden, stirring regularly. Spoon into a bowl; set aside.
Melt the butter with the remaining oil in the pan. Add the sprouts, season and fry for 5 mins. Pour over the Elmlea and bubble for a further 2 mins or until the sprouts are just tender. Spoon into a warmed serving dish and top with the pancetta crumbs.