Sprouts with Lardons and Hazelnuts

Ingredients

• 400g Brussels sprouts
• outer leaves discarded and a shallow cross cut into the base of each sprout
• 125g lardons or streaky bacon
• cut into small pieces
• 50g blanched shelled hazelnuts

Instructions

1. Preheat the oven to 180°C/350°F/Gas 4. To toast the hazelnuts, put them on a baking sheet and toast for 15 minutes, turning once, until they start to colour and smell toasted. Remove from the oven, then coarsely chop and leave to cool
2. Meanwhile, steam the sprouts for 5 minutes or until al dente, then refresh them under cold running water
3. Put the lardons in a large frying pan over a low heat and cook until the fat starts to run. Increase the heat to medium and fry the lardons for 5 minutes, turning often, until crisp and golden. Add the sprouts to the pan and turn until heated through and combined with the lardons. Spoon into a serving bowl and scatter the hazelnuts over the top.