Lemon Brussel Sprouts with Bacon Pangritata

By Masterchef winner
Steven Wallis

Serves 6
30 mins 
Dairy, Gluten, Celery, Sulphites

Utensils & Essentials

Large shallow pan, kitchen paper, blender (optional), sharp knife, zest grater.

Allergens: Gluten, Dairy, Celery, Sulphites.

For the Brussels sprouts:
600g Brussel sprouts
2/3 garlic cloves, chopped
100ml white wine
10g chicken stock powder (to add to 100ml of boiling water, to make stock)
fresh thyme
50g butter
1 lemon (for the zest and the juice)
rapeseed oil (not supplied)
For the pangritata:
200g bacon lardons
ciabatta roll
fresh parsley

How to make

Lemon Brussel Sprouts with Bacon Pangritata
Cut the Brussels sprouts in half.
Roughly chop your garlic cloves (you don't want them to thin, to avoid burning). Place them inside a large shallow pan with some rapeseed oil.
CHEF'S TIP: don't add the garlic to a hot pan and hot oil, better to add everything cold.
Place on the heat, when the oil is hot add the Brussel sprouts and season with some salt.
Add  the white wine to deglaze the pan and stir for a minute. Then add the chicken stock, cover the pan and simmer for 10-12 minutes or until sprouts are tender.
Uncover and reduce any residual liquid. Add in the butter and squeze the juice of half a lemon. Transfer to a serving dish and keep warm.
For the pangritata, cut the ciabatta bread roll in half and slightly toast in the oven. 
In a cold frying pan, toast in the bacon lardons until you've cooked off all the fat.
Finely chop the parsley and place in a bowl and grate the lemon zest, set aside.
Place the toasted bread into a blender and pulse until reduced to crumbs, then add the herbs and lemon zest and pulse again to combine. Add the cooked bacon lardons and mix through the breadcrumbs. If you don't have a blender, you can reduce the toasted bread to crumbs, as fine as possible, then combine the rest of the ingredients.

Sprinkle the pangritata over the lemony braised sprouts.
OPTIONAL: you can place in the hot oven for ten minutes to make it cispier.
Serve and enjoy!
Remember to Recycle!
All the food packaging in your recipe box, as well as the box itself, is completely recyclable, so make sure you do your part to help save the planet!

To dispose of the ice packs, cut them open and pour the gel down the sink – it's totally nontoxic. In fact, you can even use it to give your houseplants a little boost.