Bring a pan of salted water to the boil.
Meanwhile, prepare the sprouts (500g). Chop off the bottoms and remove the outer leaves. If the sprouts are large, chop them in half. Otherwise leave them whole and cut a small cross in the bottom.
Add the sprouts to the pan of boiling water and cook for about 10 minutes until they are al dente.
Drain the sprouts and season with salt - I prefer to season the sprouts at this stage as the sprouts need salt to enhance the flavour but the pancetta doesn't. Seasoning at this point means that the salt will end up on the sprouts where it's needed. I find I use less salt doing it this way.
In a frying pan, heat the olive oil (½ tsp) and add the pancetta (65g).
Once the pancetta has browned, add the sprouts and fry on a medium heat for a few minutes until the pancetta is fully cooked and the sprouts are starting to brown around the edges
Grate over the orange zest (¼ of an orange) and stir.
Calories: 122kcal | Carbohydrates: 11g | Protein: 6g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 10mg | Sodium: 148mg | Potassium: 518mg | Fiber: 4g | Sugar: 2g | Vitamin A: 945IU | Vitamin C: 106.3mg | Calcium: 53mg | Iron: 1.8mg
Any nutritional information provided is the estimated nutritional information per serving. Please refer to my guide to Charlotte’s Lively Kitchen nutritional information if you would like to learn more about how this is calculated.