Serves 6-8


·      500g Brussel sprouts, outer leaves removed
·      130g pancetta cubes
·      180g chestnuts, halved
·      2 tbsp Lemon Infused Borderfields Oil
·      100g pine nuts
·      Salt and pepper to taste


1.     Trim the base of the Brussels sprouts and cut them in half. Bring a pan of salted water to the boil. Add the sprouts and blanch for 5 minutes, drain and set aside.
2.     Heat the Lemon Infused Borderfields Oil in a large frying pan and add the pancetta cubes. Cook, stirring for 1-2 minutes until lightly browned.
3.     Add the chestnuts and pine nuts and cook for a further 5 minutes.
4.     Add the sprouts to the pan, season to taste and toss occasionally for 5-10 minutes until slightly browned.
5.     Serve immediately.