We borrowed this recipe from Nigella Lawson's Christmas book and since then, it's been the only way we've eaten Brussels sprouts! It's just fantastic and really transforms these mini-cabbages. If you're feeling festive you can chuck in a couple of peeled, cooked, halved chestnuts.
- Several handfuls of Brussels sprouts
- 2-4 rashers of bacon, or 100g lardons
Pick over the Brussels sprouts, cutting off the toughest part of the base, discarding any discoloured leaves and finally halving. Steam for 5-6 minutes, until bright green but not soft. Meanwhile, heat a barest smidgen of oil in a wok and snip in the bacon, or drop in the lardons. Toss about and fry for a minute until no longer transparent. Add the Brussels sprouts, toss once and leave for a further minute; toss again and leave for another minute. You want the Brussels to be well-singed and cooked through, and the bacon to be crispy.