Peel away any bruised side leaves and thinly slice off the base of each sprout to rest it on a flat surface, then slice each sprout into about four slices down through the stalk.

Add oil to a hot pan and fry the pancetta, draining off any excess grease. Add butter and an extra splash of olive oil, followed by all the red onions, sliced sprouts and a pinch of nutmeg.

Stir briefly without colouring the leaves, then add the wine (the wine helps them steam, as you don’t want the outer leaves to burn, but you can also use water). Continue to toss for three minutes while adding the thyme or sage leaves. Season well with salt and a generous twist of black pepper.

Stir in the cream over a high heat as soon as the sprouts are just cooked and beginning to soften (before they lose their fresh green colour). Serve hot, garnished with fresh parsley.