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BUTTERED SPROUTS WITH PANCETTA

Ingredients

100g Cubed Pancetta

750g Brussels sprout, trimmed

400ml Chicken stock

25g Butter

Method

Fry the pancetta in a large non-stick frying pan for 4-5 mins until crispy and golden, then add the Brussels sprouts and cook for a further min. 

Pour in the chicken stock and simmer for 15-20 mins until the sprouts are tender and the stock has reduced. 

Melt in the butter, season well and serve.

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