100g Cubed Pancetta
750g Brussels sprout, trimmed
400ml Chicken stock
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.