SPROUTS WITH CRISPY BACON
Ingredients
- 1 kg/2lb 3¼oz Brussels sprouts
- trimmed
- 8 rashers cured bacon
- cut into lardons
- 250ml/8¾fl oz double cream
- 2 garlic cloves
- crushed
- salt and freshly ground black pepper
Directions
- Cook the Brussels sprouts in a saucepan of boiling salted water for 8-10 minutes. Drain and refresh in a bowl of ice and water. Drain again when the sprouts have cooled.
- Add the bacon lardons to a non-stick frying pan
- and fry over a medium heat until crisp.
- Add the cream and crushed garlic to a small pan and bring to the boil.
- Stir the sprouts into the crisp bacon; then stir in the hot cream.
- Season with salt and pepper and serve straightaway.
