Heat 15ml olive oil and 25g butter in a frying pan, add 1 crushed clove garlic, 130g cubed pancetta or bacon lardons and 500g halved Brussels sprouts. Fry over a medium heat for 10 minutes or until golden. Add 1 small chopped mango and 30ml Sarson’s malt vinegar. Cook gently for 5 minutes. Season and serve hot.
