Creamed sprouts with pancetta crumb

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.

Prep time: 5 minutes

Cook time: 15 minutes

Servings: 8 people

Preparation

1. 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.

2. 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.

Get ahead: Slice sprouts the day before, cover with damp kitchen paper and store in the fridge.

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

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

Preparation

1. 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.

2. 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.

Get ahead: Slice sprouts the day before, cover with damp kitchen paper and store in the fridge.