1 kg brussel sprouts
100 gs pancetta
4 tbsp goose fat, hot
1 handfuls fresh sage
- Blanch the sprouts in a pan of boiling salted water for three minutes, then drain and tip into a bowl of iced water to cool quickly.
- Drain well again and set aside until nearly ready to serve.
- Sauté the pancetta in the hot goose fat until crisp.
- Toss in the sprouts and stir-fry for 2-3 mins, adding the sage to serve.
If unable to get hold of goose fat use butter or olive oil instead.
Kids can help