INGREDIENTS:
750g brussel sprouts
150g streaky bacon, chopped
1/4 tsp salt
1/2 tsp black pepper
1 onion, finely chopped (Optional)
2 garlic cloves, finely minced
1/2 cup chicken or vegetable stock
1 cup cream
1/2 cup parmesan, finely grated
1/2 cup grated mozzarella

METHOD:
Trim the woody ends off each sprout, cut each one in half, then remove loose outer layers.
Cook bacon in a large cast iron skillet until browned and crisp. Use a slotted spoon to remove bacon onto a paper towel lined plate.
Remove and discard all but 2 to 3 Tbsp of bacon fat. Add a bit of butter or olive oil if you don’t have enough bacon fat.
Add the sprouts to the pan, cook for 3-5 minutes, stirring every now and then, until the cut face becomes light golden.
Add garlic, onion, salt and pepper, then keep sautéing for another 1 minute or until the cut face become golden.
Add chicken stock then lower heat to medium and simmer for 4–5 minutes, stirring every now and then until the they are almost cooked through (check with a knife). Don't let them cook through completely.
Add cream and stir. Reduce the heat to low and allow the sprouts to simmer until tender, about 3 minutes.
Add parmesan and mozzarella. Stir until melted, then simmer for a further 1 minute to let the sauce thicken more and for the brussel sprouts to finish cooking through.

Transfer to serving bowl, sprinkle with cooked bacon and serve hot!