Mustard seeds, shallot, garlic, lemon juice, Brussels sprouts, S&P, pancetta, multi-grain bread.

Grind the mustard seeds and set aside.

Dice the pancetta, garlic and shallot.  Cook the pancetta in a heavy pan over medium heat until golden brown. Add the garlic and shallot and sautee until garlic begins to melt, about 1-2 minutes.

Add the blanched, trimmed and split Brussels sprouts, and cook until browned.  Add the mustard seed, salt & pepper and croutons.  Sprinkle with a few drops of lemon juice just before serving.

A bit of pot roast and some hibiscus tea go nicely..

Rating  ♦ ♦ ♦ ♦