Bumped-up Brussels sprouts

1) Preheat the oven to 180C/Gas 4. In a medium pan over a medium heat cook the pancetta and capers. Remove from the pan, reserving a little of the pancetta fat in the pan.

2) Add the Brussels sprouts to the pan and cook over a medium heat to begin to brown. Dress with balsamic and olive oil, a little salt (capers and pancetta are salty) and pepper.

3) Place into the oven and roast, tossing a couple of times, until nicely caramelized, about 15 to 20 minutes.

4) Put the pine nuts in a small, dry, saute pan and toast over a low flame, tossing a couple of times, just until lightly browned, 3 or 4 minutes.

5) Once the sprouts are ready, remove them from the oven and put into a big serving bowl. Add the pancetta, the capers, pine nuts, currants and raisins. Toss and check for seasoning. Serve.