400g brussels sprouts,
(halved or quartered if large)
1 tsp salt
45g walnuts (or pine or pecan nuts)
4 slices streaky or back bacon
1 lemon (zest & juice)
freshly ground salt & black pepper
Add the brussels sprouts to a saucepan and cover with water.
Toss in the salt and bring to a boil over a high heat.
Reduce the heat and simmer for 5 min until just tender.
Gently crush the walnuts to a fairly rough consistency.
Heat a frying pan to hot and lightly toast the nuts until they are hot (about 5 mins).
Remove to a separate bowl.
Finely dice or slice the bacon.
In the same frying pan and over a high heat, melt the butter and stir-fry the diced bacon for about 10 mins until crispy.
Toss in the brussels sprouts, lemon zest & juice and walnuts and fold gently to combine.
Season with salt & pepper to taste, transfer to a serving dish and serve.