Skip to content


Preheat your oven to 200/180 fan.

Bring a large pot of water to the boil. Meanwhile trim the sprouts.

Add the trimmed sprouts to the pot of water, and boil for 4-5 minutes. Drain, and leave to cool.

Line a large roasting dish with parchment paper, and drizzle olive oil over the sheet.

Wrap half a slice of pancetta around each sprout, securing with a cocktail stick and place onto the prepared baking tray.

Drizzle the honey, nuts, herbs over each sprout and bake for 12-15 minutes.

Meanwhile make the dip.

Add all the ingredients together for the dip and add to a food processor. Blend for 30 seconds and add to a bowl. This should look slightly frothy. Season to taste.

Place the Brussel sprouts onto a serving dish with the dip in the centre.

My basket

Close cart

No products in the basket.

Your browser is out of date!

Update your browser to view this website correctly. Update my browser now

This website stores cookies on your computer. These cookies are used to collect information about how you interact with our website and allow us to remember you. We use this information in order to improve and customise your browsing experience and for analytics and metrics about our visitors both on this website and other media. To find out more about the cookies we use, see our Privacy Policy.