Brussels with hustle

Ingredients

500 g Brussel sprouts

olive oil

a large knob of butter

4 rashers quality smoked streaky bacon, finely sliced

2 sprigs of sage, leaves picked

sea salt

freshly ground black pepper

2 tablespoons Worcestershire sauce

2 cloves of garlic

Method

Push the Brussel sprouts through the fine slicing attachment of a food processor, then fill the processor bowl with water and leave to one side.

Add a splash of olive oil and the butter to a large pan over a medium heat. Add the bacon, sage leaves and a pinch of salt and pepper and fry for 5 to 10 minutes, or until lovely and crispy. Quickly drain the sprouts and add them straight to the pan and turn the heat right up – it doesn't matter if they're still a bit wet, this will help them steam. Pop the lid on and fry for around 10 minutes, or until soft, adding a splash of water as you go, if needed.

Add the Worcestershire sauce, toss everything together then turn the heat off. Gun in the garlic – you really want that hum of raw garlic – then give it another good stir and serve straight away. Delicious!

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