INGREDIENTS:

150g streaky bacon, chopped
750g brussel sprouts
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 end off each sprout, cut each 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!