• 500 g spouts, clean and crossed (allow about 50g per person)
  • 150 g smoked bacon lardons
  • 50 g butter
  • olive oil


  • In a pot of cold salted water place the sprouts and bring to a simmer for about 12 minutes.
  • The sprout should still have a little bite in the centre.
  • Fry the smoked bacon in a hot pan until golden brown, now reduce the heat and add the butter along with the cooked sprouts.
  • Toss the sprouts in the pan for a minute or two before serving.