Cook the sprouts in boiling salted water for 3½ minutes, then refresh in iced water.
Halve the sprouts.
Fry the pancetta until crisp and golden, take out and place on a cloth.
Fry the chestnuts in the bacon fat for 5 minutes and then place on cloth with pancetta.
Reheat the sprouts in butter and a little water for 5 minutes and sauté.
Add the pancetta, chestnuts and maple syrup.
Then add the cranberries at the last minute and serve.
- 1kg Brussels sprouts
- 100g pancetta, cut into lardons
- 200g chestnuts
- 50g butter
- 50g cranberries
- 200ml pure maple syrup