Brussels Sprouts with Pancetta from April Bloomfield is the executive chef and co-owner of two New York City restaurants: the Spotted Pig and the John Dory.

Ingredients 

Serves 2

Olive oil

Maldon sea salt

1 pound brussels sprouts

(halved and outer leaves removed)

4 ounces pancetta or bacon

(cut into 1-inch pieces)

5 cloves garlic (halved)

4 juniper berries (crushed)

Chili powder

Lemon

Method 

1. Fry pancetta in an approximately 9 1/2-inch hot pan until fat is rendered out.

2. Add garlic to bacon and cook until slightly brown.

3. Remove pancetta and garlic and leave oil in pan.

4. Add brussels sprouts and cook for about 5 minutes over medium heat.

5. Add juniper berries and pinch of salt.

6. Combine pancetta with brussels sprouts in the pan.

7. Add a pinch of chili powder and a squeeze of lemon juice. 8. Remove from pan and serve.