500g Brussel sprouts
2 x leeks
2 x garlic cloves
75g pancetta lardons
1. Finely slice the shallots, sage, Brussel sprouts and leeks.
2. Gently fry the sage garlic, pancetta and shallots in a pan with the butter and season.
3. Add the leeks, when they start to soften add the sprouts, cook for approx. 3 minutes.
4. Season to taste.
Fresh sage is sometimes hard to get hold of but some supermarkets sell a frozen version, which works just as well.