Photo: Kris Kirkham
- 1 kg Brussels sprouts, trimmed and outer leaves removed
- 100 g smoked streaky bacon, chopped, or lardons
- 50 g walnuts
- 1 tbsp olive oil
- 1 tbsp balsamic vinegar
Put the sprouts in a large pan of boiling water, bring back to the boil and boil for 3 minutes. Drain and immediately place in a bowl of iced water – this will stop them cooking any further and help retain their lovely green colour.
Finely slice the bacon and chop the walnuts. Heat the oil in a large frying pan and fry the bacon pieces for about 5 minutes until crisp and golden – use a slotted spoon to scoop them out, leaving any residual fat in the pan. Toss in the chopped walnuts and fry for 1-2 minutes until starting to colour.
Return the bacon to the pan. Drain the sprouts and tip them into the pan. Sauté together for a further 3-4 minutes, adding a generous dash of balsamic vinegar just towards the end.