Nigella Lawson has shared a number of Brussels sprouts recipes over her years as a TV chef.Since Christmas is likely to be a little different for many, the foodie has a great recipe for eating scraps of Brussels sprouts so they don’t go to waste

The chef’s Brussels sprouts with chestnuts, pancetta and parsley go perfectly with a roast on Christmas Day or a delicious snack on Boxing Day to consume leftover sprouts

On the recipe, Nigella said: “The sprout recipe below is really just a little detour from the traditional route

“Definitely stick to the Orthodox if you prefer by just adding butter chestnuts to the Brussels sprouts, but what follows is now my own traditional way of cooking them

“I know there is a lot of parsley, but keep in mind that this is more of a plant-based ingredient than a side dish

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“Of course, if you can’t get your hands on pancetta, it’s okay to use bacon, just shear it open and fry in a little more oil than you need for the pancetta before proceeding”

This recipe is suitable for eight to ten people and is perfect for a few days in the fridge when you have a smaller Christmas this year

One kilogram of Brussels sprouts 250 grams of pancetta (shell removed, cut into 1 cm cubes) One tablespoon of vegetable oil 30 grams of butter 250 grams of vacuum-packed chestnuts 60 milliliters of Marsala A large bunch of fresh parsley (chopped)

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First cut off the bottom of each shoot, cutting a cross in each

Then put them in a large pan with salted boiling water and cook until tender Nigella recommends about five minutes, although it depends on the size

Then scoop one out of the water and sample the sprout to make sure it’s cooked

In a pan large enough to hold the entire recipe, cook the pancetta cubes in the oil until they are bronzed and crispy

Add the butter and chestnuts and use a wooden spoon to press down on the chestnuts to break them up

When they’re warmed up, turn up the heat and throw the Marsala in Let it bubble away and mix it with the pancetta fat and chestnut butter to form a hearty syrup

Nigella adds that salt shouldn’t be needed at this point as the pancetta is already salty

The connoisseur also recommends taste tests at this point to make sure it has the right taste. You can add more spices if necessary

Finally, place the entire pan on a warmed serving plate and sprinkle over the remaining chopped parsley

This can then be kept in the refrigerator for a few days as the portion is quite large, although it is best served fresh

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World News – GB – Nigella Lawson shares her lightly fried Brussels sprouts with pancetta recipe for Christmas