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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.

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