Gordon's Christmas roast goose
Gordon Ramsay shows you how to cook the chef's choice of Christmas main courses – a golden goose. Keep the fat to use through the winter months
Brussels sprouts with pancetta
- Preparation and cooking time
- Total time
- Ready in about 10 minutes
- Easy
- Serves 6
Skip to ingredients
- 1kg brussels sprouts
- 100g thinly sliced pancettacut into 2cm strips
- about 4 tbsp hot goose fat
- shredded sage
Nutrition: per serving
- kcal0
- fat0g
- saturates0g
- carbs0g
- sugars0g
- fibre0g
- protein0g
- salt0glow
Method
step 1
Blanch the brussels sprouts in a pan of boiling salted water for 3 mins, then drain and tip into a bowl of iced water to cool quickly. Drain well again and set aside until nearly ready to serve. Sauté the pancetta in the hot goose fat until crisp. Toss in the sprouts and stir-fry for 2-3 mins, adding the sage to serve.
