Firstly chop sprouts and remove any unwanted edges, slice into halves and then in a saucepan of boiling water.
Leave to boil for 5 minutes.
As they are boiling in a pan melt a small amount of butter, then add pancetta chopped, until cooked as much as you like.
As pancetta cooks add the breadcrumbs and lemon zest and stir in.
Sieve sporuts and add to a bowl, then pour in and stir lightly the pancetta, breadcrumb and lemon zest mix.
Ready to serve, however I left it in the oven for 10 minutes on a low temperature so that the flavours mixed and sprouts softened as I waited for other parts of the meal to cook.
I chopped the pancetta with scissors as find it easier.
I have an aga so did not need to preheat the oven and just placed it in there as everything else cooked.
You can improvise (I always do), and boil the sprouts longer if you want them softer. I like them to have quite a bite so only boil for 5 minutes.
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