Tenderstem Broccoli Tossed in Butter with Chestnuts and Pancetta

Tenderstem broccoli tossed in butter with chestnuts, and pancetta is a great alternative to those who are not so keen on Brussels sprouts with their festive feast!

Obviously if you are vegetarian, then omit the lardons.

Serves: 4

Preparation time: 10 minutes

Cooking time: 10 minutes

You’ll need:

400g Tenderstem broccoli cut into 2″ strips

50g unsalted butter

75g pancetta lardons

200g chestnuts roughly chopped

Salt and cracked black pepper

What to do:

1. Bring a medium sized pan of salted water to the boil, add the Tenderstem and cook for 30 seconds. Drain, then cool under cold running water and set aside.

2. Heat a medium sized frying pan then add the butter and lardons. Cook until the lardons start to release some fat and turn golden brown, about 5 minutes.

3. Add the chestnuts and Tenderstem. Cook for a further 2 minutes, season with salt, plenty of pepper and serve immediately.

Recipe by www.tenderstem.co.uk

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Sally - Silversurfer's Editor

Mother of three grown-up daughters and a proud grandma too, I am the ultimate multi-tasker and am passionate about my role as Silversurfers Website Editor and Social Media Manager. Always on the lookout for all things that will interest and entertain our community. Fueling fun for the young at heart!

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