Pancetta & Bacon Brussels Sprouts

Make this using Sarson’s Malt Vinegar.


  • 15ml olive oil
  • 25g butter
  • 1 crushed clove garlic
  • 130g cubed pancetta or bacon lardons
  • 500g halved Brussels sprouts.
  • 1 small mango
  • 30ml Sarson’s malt vinegar.

How to make it

  1. Heat 15ml olive oil and 25g butter in a frying pan, add 1 crushed clove garlic, 130g cubed pancetta or bacon lardons and 500g halved Brussels sprouts.
Fry over a medium heat for 10 minutes or until golden.
Add 1 small chopped mango and 30ml Sarson’s malt vinegar. Cook gently for 5 minutes.
Season and serve hot.

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