Lisa Faulkner Brussels Sprouts with Pancetta, Onions and Chestnuts recipe on John and Lisa’s Weekend Kitchen

Lisa Faulkner served up tasty Brussels Sprouts with Pancetta, Onions and Chestnuts for the festive season on John and Lisa’s Weekend Kitchen.

The ingredients are: 600g Brussel sprouts, trimmed, halved if large and cut a cross in the base (this lets the water in and allows it to cook evenly), 1 small onion, sliced, 150g pancetta or bacon, cubed, 150g vacuum pack cooked chestnuts, chopped and 25g butter.




See recipes from Lisa in her book titled: The Way I Cook… available from Amazon now.

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