Step 1

Heat olive oil in large saucepan over medium heat, then add pancetta.

Step 2

Allow to cook until browned and crisp, then turn off heat and remove pancetta only (keeping the leftover oil and fat in the pan).

Step 3

Reheat pan over medium heat and add brussels sprout halves, stalk-side down.

Step 4

Cook for 8-10 minutes, then add stock to pan and let simmer for 10-15 minutes, or until stalk has become slightly tender.

Step 5

Then toss sprouts around for a few more minutes and add cherries, walnuts and pancetta.

Step 6

Cook until all components have evenly been heated, and the cherries have absorbed some liquid.

Step 7

Salt and pepper to taste, then serve!