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You'll be amazed by the lovely, nutty taste of Brussels sprouts when they are cooked properly.

Brussels sprouts with smoked bacon. Photography by Jana Langhorst
Serves: 6
Fresh from the garden: Brussels sprouts, garlic
Season: Winter/spring

Ingredients

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Equipment

What to do

  • Remember to put a damp tea towel under your chopping board to stop it from slipping.

  • 1. Prepare all of the ingredients based on the instructions in the ingredients list.

  • 2. Preheat the oven to 100°C. Place the plate and ovenproof serving dish in the oven to keep warm.

  • 3. Fill the large saucepan with lightly salted water and bring to the boil. (Adult supervision required)

  • 4. Heat the olive oil in the frying pan over a medium heat, then add the garlic and bacon. Stir occasionally for 5 minutes or until the bacon starts to colour and crisp up.

  • 5. Transfer the bacon to the warm plate in the oven, leaving the garlic in the pan. Add the bread to the pan and fry for 5 minutes or until golden and crisp, shaking the pan and stirring so that the croutons colour evenly. Add the croutons to the bacon in the oven.

  • 6. Carefully drop the Brussels sprouts into the pan of boiling water and cook for 3–5 minutes, until just tender (when you can just put a skewer through them). (Adult supervision required.)

  • 7. Drain, then quickly transfer to the frying pan and add the butter.

  • 8. Increase the heat to medium–high and drizzle the vinegar over – be careful because it will hiss and splutter.

  • 9. Return the bacon and croutons to the pan, stirring and shaking the pan to mix everything together.

  • 10. Season with the salt and pepper, then tip into the warmed serving dish and serve immediately.

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