Sneaky Sprouts with Bacon

Sprouts go very well with a bit of bacon. I started with a knob of butter as a way to get my son to eat them, but over the years this morphed into the delicious scrappy bits you find in a pack of cooking bacon. Running a flavour profile such as bacon through a couple of dishes makes things pair well on taste, and is a good way to use up every last bit. Bacon is certainly good PR for the humble Brussels sprout.

Ingredients:

500g fresh unpeeled Brussels sprouts 30g lard or soft spread One large onion Salt and pepper 100g scraps of cooking bacon - optional

A dash of lemon juice and more pepper to serve

Method:

1. If using bacon, chop it up small and start with that to flavour the pan, adding it with the lard on a high heat for a minute, moving it around the pan a little, and allowing it to caramelize at the edges. 2. Peel and very finely slice your onion and add to the pan, turning down the heat to very low. Mandolin or finely slice your sprouts and add those too. Season with salt and pepper and a dash of lemon.

3. Cook on a very low heat for around 12 minutes, keeping everything moving around the pan so it doesn’t stick and burn. Can be kept warm or reheated but best made right at the last minute and served immediately – I generally get this prepared and ready, then put it on the heat as soon as the Yorkshire puddings go in the oven!