Life Style: 500 grams (1 pound) Brussels sprouts

2 tbsp olive oil

10 Rashers Streaky Bacon

50 grams (2 ounces) fresh white breadcrumbs

1 lemon, peel

30 grams unsalted butter

2 shallots, finely chopped

2 teaspoons cider vinegar Boil water in a large pan. Finely chop most of the sprouts, leaving a handful in halves. Blanch in boiling water for 2-3 seconds, then drain and refresh under cold water; Filter again.

Heat half the oil in a frying pan over medium heat. Add bacon and fry until crisp. Remove from pan with a slotted spoon and drain on kitchen paper. Break or cut into small pieces and let cool.

Using the same frying pan, cook the breadcrumbs and lemon peel in half the butter until golden. Add the bacon pieces back to the pan and toss to combine. Add spices as per taste, then remove from flame and keep aside.

In a large pan, heat remaining butter and oil over low-medium heat. Add onion and cook for 10 minutes or until soft. Stir in the sprouts, then add the vinegar and cook another 30 seconds; Season well. Transfer the sprout mixture to a serving dish and spread over the lemon and bacon crumbles.