Brussels Sprouts With Toasted Hazelnuts & Candied Bacon

Serves 6.

  • 50g hazelnuts
  • 6 slices lightly smoked streaky bacon – approx. 110g
  • 40g soft pale brown sugar
  • 500g Brussels sprouts
  • 25g butter
  • 70ml homemade chicken stock
  • salt and freshly ground black pepper
  • 2 tablespoons chopped fresh parsley
  1. Preheat the oven to 180°C/350°F/gas mark 4.
  2. Put the hazelnuts on a baking sheet and toast in the oven for 15 minutes, shaking regularly, until the skins start to flake away and the nuts are golden. Rub off the skins with a cloth and allow to cool, then chop the hazelnuts coarsely.
  3. Raise the oven temperature to 200°C/400°F/gas mark 6.
  4. Line a baking tray with a sheet of parchment paper. Dip the streaky bacon in the brown sugar so that both sides are coated and place on the tray. Cook for 10–15 minutes, until the bacon is caramelised on both sides, flipping it over halfway through the cooking time. Remove from the oven and allow to sit for a minute or two, then remove to a wire rack to crisp up.
  5. Meanwhile, trim the sprouts, cut in half and shred thinly. Melt the butter in a sauté pan over a medium-high heat. When it foams, add the shredded sprouts and toss to coat. Add the chicken stock, cover and cook on a high heat for 4–5 minutes, tossing regularly. Season well with salt and freshly ground pepper. The sprouts should still be fresh and green.
  6. Snip the bacon into uneven pieces with scissors. Add most of the coarsely chopped hazelnuts and candied bacon to the sprouts. Toss, taste and correct the seasoning. Turn into a hot serving dish. Sprinkle with the remaining hazelnuts, candied bacon and the chopped parsley. Serve immediately.