Pancetta & Bacon Brussels Sprouts

Made with Sarson’s Malt Vinegar

Malt Vinegar


  • 15ml olive oil
  • 25g butter
  • 1 crushed clove garlic
  • 130g cubed pancetta or bacon lardons
  • 500g halved Brussels sprouts
  • 1 small mango
  • 30ml Sarson’s malt vinegar


  1. Heat 15ml olive oil and 25g butter in a frying pan, add 1 crushed clove garlic, 130g cubed pancetta or bacon lardons and 500g halved Brussels sprouts.

  2. Fry over a medium heat for 10 minutes or until golden.

  3. Add 1 small chopped mango and 30ml Sarson’s malt vinegar. Cook gently for 5 minutes.

  4. Season and serve hot.