This is a great way to ensure that your brussel sprouts retain the perfect bite. They can be cooked and refreshed a few hours in advance, which guarantees no more soggy, lifeless specimens.
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2.1 lbs Brussel sprouts
4 rindless smoked streaky bacon rashers
1/4 cup of pecan halves, roughly chopped
A good knob of butter
Sea salt and freshly ground black pepper
1kg Brussel sprouts
4 rindless smoked streaky bacon rashers
25g pecan halves, roughly chopped
A good knob of butter
Sea salt and freshly ground black pepper
Large saucepan
Frying pan