Sounds posh, but it so ain’t! This is a killer side dish, the perfect accompaniment to roasted meat. I recently discovered a fluffier version of the humble brussel at the market recently, the softer leaves require a shorter cooking time and look just beautiful on the plate.
250ml good quality chicken stock
12 fluffy or regular brussel sprouts, halved lengthways
1 inch piece of smokey bacon in the piece, diced or chopped into lardons
knob of salted butter
sea salt and freshly cracked pepper
Pour the chicken stock into a small heavy based saucepan and simmer over a high heat for 20 mins or until reduced by a third.
In a frypan, sauté the bacon on a medium heat in its own fat until starting to crisp up and golden. Add the butter and continue to cook for another minute, as your butter is starting to golden, place brussels cut side down into the pan. Cook for 1 minute, or until caramelised. Drizzle over the reduced chicken stock and serve. NB if you are using regular brussel sprouts, cook them for longer in the reduced chicken stock until tender.
Season and serve.