Brussels sprouts with hazelnuts and bacon

Method

1. Preheat the oven to 200°C/gas mark 6. Toast the hazelnuts on a baking tray in a preheated at 180°C/Gas Mark 4 for 15 minutes, shaking regularly until golden and skin. Allow to cool, then chop coarsely. Cover a baking tray with a sheet of parchment paper.

2. Dip the streaky bacon in pale soft brown sugar so both sides are coated. Cook for 10-15 minutes until the bacon is caramelised on both sides. Remove from the oven and allow to sit for a minute or two and remove to a wire rack to crisp up.

3. Meanwhile, over a medium high heat, melt the butter in a sauté pan. When it foams add the sprouts, toss to coat, add the chicken stock, cover and allow to cook for 4-5 minutes tossing regularly. Season well with salt and freshly ground black pepper. The sprouts should be still fresh and green.

4. Snip the bacon into uneven pieces with scissors. Add most of the coarsely chopped hazelnuts and candied bacon. Toss, taste and correct seasoning.

5. Turn into a hot serving dish. Sprinkle with the remaining hazelnuts, candied bacon and chopped parsley. Serve immediately.