Brussels Sprouts with Lemon Crumbs and Crispy Pancetta

Place the sprouts in a large saucepan of boiling water over a high heat and boil for 3-4 minutes until nearly tender. Drain and plunge into cold water to refresh, then drain again.

Meanwhile, melt 45g (1½oz) of the butter in a large frying pan over a medium heat. Add the pancetta and cook for 2-3 minutes. Add the lemon zest, breadcrumbs and parsley and cook for 2 minutes until the breadcrumbs are toasted and golden. Season well. Remove from the pan and set aside.

To serve, melt the remaining butter in a large frying pan over a medium heat. Reduce the heat to low and return the sprouts in the pan to heat through. Transfer to a bowl and scatter with the pancetta breadcrumb mixture.

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