| Brussels sprout chiffonade with bacon, garlic and shallots |
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Preparation time: 20 minutes Cooking time: 10-15 minutes Serves 4 Cut 300g (11oz) of trimmed Brussels sprouts into a fine shred (chiffonade). Heat 1 tablespoon of olive oil and melt 20g (3/4 oz) butter into it. Add 2 finely chopped shallots, 1 crushed clove of garlic and 50g (2oz) chopped smoked bacon. Cook for 3-4 minutes until the shallot has softened. Add the chiffonade of Brussels sprouts and stir for 5 -10 minutes until cooked through. |
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