Brussels sprouts have had somewhat of a renaissance of late. Long gone are the memories of the sodden grey lumps of Grandma's over boiled veg. These days Brussels are synonymous with crispy edged nuggets with tender interiors of nooks and crannies perfect for harbouring all manner of delicious sauces.

Take some lardons and render their fat over a medium flame while you slice your Brussels in halves. Take out the now crisp lardons and pan fry the Brussels for quite some time until they are burnished with bacony goodness. Deglaze your pan with some verjuice or sherry vinegar before seasoning with a little salt and pepper and returning the lardons to the mix. Do this for some really, really tasty sprouts.

500g