Recipe: Sausage, Pancetta and Sprout Kebabs

This is a novel and fun way of cooking a couple of side dishes in one go and the brussel sprouts take on the lovely meaty flavour of the crispy pancetta. To save extra time you could even thread a couple of stuffing balls onto the skewers too!

Makes 6 kebabs.

250g good quality cocktail sausages100g thinly sliced pancetta240g brussel sprouts

1. Blanch the brussel sprouts in a pan of boiling salted water for 2 minutes, drain and refresh in a bowl of iced water to stop them cooking.

2. Drain again and gently pat dry with kitchen towels.

3. Wrap each brussel sprout in a rasher of pancetta and thread onto wooden skewers, alternate the pancetta wrapped sprouts with the cocktail sausages.

4. Place in a non-stick roasting tin and cook for 25-30 minutes or until the pancetta is crispy and the sausages browned and cooked right through.