Ingredients
- 2 tbsp of light olive oil
- 2 kg of sprouts, trimmed and halved
- 140 g of Pancetta or bacon lardons
- 3 tbsp of cranberry sauce
Method
Step 1
Heat a large non-stick frying pan and add the pancetta. Dry-fry for 10 minutes, stirring frequently until crispy. Remove from the pan with a slotted spoon and set aside.Step 2
Add the oil to the pan with the halved sprouts and season to taste. Stir-fry over a medium high heat for 7-8 minutes, stir in the cranberry sauce and cook until it melts and coats the sprouts evenly.Step 3
Spoon into a warmed serving dish and scatter with the cooked diced pancetta.