Brusselsprouts with Smoked Bacon and Lemon

Serves 4

Adding lemon gives a great fresh zing to the traditional Brusselsprouts. Prepare the Brussels in advance and have all the ingredients to hand and this should be easy and time saving on the day itself. 

250g Brusselsprouts, halved and blanched
4 slices smoked Irish bacon, cut into lardons
2 garlic cloves, diced
100ml vegetable stock
Zest of 1 lemon
Salt and freshly ground pepper
4 tbsp toasted pinenuts

1. To blanched, place the Brusselsprouts into rapidly boiling water for about 7 – 8 minutes until just tender, take out and immerse into cold water with ice. Then strain well.
2. Heat a large wok or frying pan and add the smoked bacon lardons and fry until crispy.
3. Add the garlic and fry on a high heat for about 30 seconds.
4. Toss in the blanched Brusselsprouts, lemon zest and stock
5. Stir fry for about 2 – 3 minutes.
6. Season with salt and pepper.
7. Sprinkle over the pine nuts and serve.
Tip:  For a vegetarian option, omit the pancetta and add 100g fresh beans, chop the ends, blanch for a minute or so.