Tenderstem Broccoli Tossed in Butter with Chestnuts and Pancetta

  • 400g Tenderstem broccoli cut into 2″ strips
  • 50g unsalted butter
  • 75g pancetta lardons
  • 200g chestnuts roughly chopped
  • Salt and cracked black pepper

Bring a medium sized pan of salted water to the boil, add the Tenderstem and cook for 30 seconds. Drain, then cool under cold running water and set aside.

Heat a medium sized frying pan then add the butter and lardons. Cook until the lardons start to release some fat and turn golden brown, about 5 minutes.

Add the chestnuts and Tenderstem. Cook for a further 2 minutes, season with salt, plenty of pepper and serve immediately.

Recipe courtesy of Tenderstem Broccoli

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