Saute onion and garlic for 1 minute. Add halved brussel sprouts and cook for about 6 minutes. Stir occasionally until the ...

Cook in a little boiling salted water in a ... Drain the leeks well, slice into chunks, mix with the blanched Brussel sprouts. Arrange in an ovenproof serving dish, season well, coat with the ...

Flip them over then cook for a further 2 minutes until golden brown. Oven on to 180C. MIx together the oil, paprika, salt and pepper. Use a pastry brush to cover all the sprouts in the oil mixture.

Cook for 18–20 minutes, turning halfway through, until the sprouts are tender on the inside and crisp on the outside and the pancetta is crisp.