Nutty sprouts & pancetta Serves: 6 Ingredients 500g sprouts, trimmed oil for frying 150g pancetta lardons 200g cooked chestnuts, in small chunks 1 tbsp light muscovado sugar crushed walnuts shredded sage leaves Instructions Lightly boil the sprouts for 3-5 mins, drain and tip into iced water to cool quickly. Drain and set aside. Sauté pancetta