Take off the outer leaves from the bottom and cut in half has a big step up from the crisscross on the bottom.

But my mother used to do every Christmas.

I'm cutting them in half, so when I so did them, they cook evenly.

It's like little baby cabbages.

It's so compact.

Then Blanton insulted boiling water for two minutes.

Now this is the most amazing and cheddar.

Lightly cured Banchetta is a type of Italian bacon, which is brim for adding a lovely, rich, meaty flavor.

Two dishes on a really nice, robust flavor to go that earthy texture off the sprouts.

It's made from pork belly, and it's dry cured with salt on aromatics like juniper bay leaves, nutmeg, dried thyme and garlic.

Because it hits the pan that fat on top with pancetta melts and gives the sprouts.

It's amazing flavor.

After removing the skin, cut into small chunks.

If you can't get hold of pancetta smoke, streaky bacon is a good alternative.

No hope teaspoon a little.

Give it like seasoning with salt and pepper love and start to crisp up.

Take a sprout out, drain them.

Thank chop up a handful of chestnuts, chestnuts sweetened with flavor off the sprout.

Really important.

We don't put the chestnuts in too early, otherwise, we'll go mush on, then just Sprinkle chestnuts over.

So we've managed to turn sort of playing Jane Sprout, and there's nothing quite delicious.

You got the texture of smoked bacon, so take sprout on that nice crunch and sweetness of a festive chestnut.

10 seconds come out, lemon zest over.

Now that makes the sprouts and the bacon harmonized on.

Then just a squeeze for fresh lemon juice over the sprouts.

Beautiful right now is the ultimate.

And for me, that's a really nice modern 21st century approach to cook in an old fashioned vegetable, okay?