200g pancetta or bacon lardons
1.4kg Brussels sprouts, trimmed and quartered
Salt and black pepper
3 tbsp lemon juice
- In a large pan over a medium-high heat, cook the lardons for 4-5 minutes until crispy. Remove with a slotted spoon and set aside, reserving the fat in the pan.
- In the same pan, melt the butter over a medium-high heat. Add the Brussels sprouts with some salt and black pepper. Cook, stirring occasionally, for 5-6 minutes until the sprouts are browned in spots.
- Pour in the cream and bring to a simmer. Reduce the heat to low, cover with a lid and simmer for 30-35 minutes until tender.
- Remove the lid and stir in the lemon juice. Allow the sprouts to simmer for another 4-5 minutes until the cream thickens and coats the sprouts. Season to taste with some salt and lots of black pepper, then serve.
Per Serving 209kcals, 14.6g fat (7g saturated), 11.7g carbs, 3.2g sugars, 10.4g protein, 4.3g fibre, 0.475g sodium