Sprouts, pancetta and chestnut mix

This is sprouts at their best and a perfect accompaniment to a Christmas dinner.

Ingredients:

500g of Brussels Sprouts

100g of cooked chestnuts

50g of chopped pancetta

Salt and pepper to taste

For the best sprouts steam them until just tender (roughly ten minutes) then leave to one side to cool. In a frying pan fry chopped pancetta - there is no need for oil - over a high heat until the pieces begin to darken and become crispy. Turn off the heat and chop the cooled sprouts into smaller pieces. Chop the cooked chestnuts (Merchant Gourmet's plastic packed chestnuts are fine) roughly and add them and the sprouts to the pancetta. Mix together under a medium heat for five minutes, stirring regularly. Add a sprinkle of salt and pepper according to taste. 

This side dish can be prepared in advance and reheated to accompany the Christmas dinner.