How does shredded sprouts with pancetta, cider brandy and a creamy tarragon sauce sound? This is how Darren cooks his Brussels Sprouts…

Shred the sprouts through a food processor (or very finely slice them). Melt a little duck fat in a pan & crisp up some chopped pancetta. Once the pancetta is nicely browned add the sprouts and cook for a minute or two until softened. Deglaze the pan using a little cider brandy. Burn off the alcohol then add some double cream and reduce by half on a fairly low heat. Finish with some fresh tarragon and seasoning.

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