Creamed Brussels sprouts

Ingredients

1 kg/2lb 3¼oz Brussels sprouts, trimmed
8 rashers cured bacon, cut into lardons
250ml/8¾fl oz double cream
2 garlic cloves, crushed
salt and freshly ground black pepper

Method

1. Cook the Brussels sprouts in a saucepan of boiling salted water for 8-10 minutes. Drain and refresh in a bowl of ice and water. Drain again when the sprouts have cooled.
2. Add the bacon lardons to a non-stick frying pan, and fry over a medium heat until crisp.
3. Add the cream and crushed garlic to a small pan and bring to the boil.
4. Stir the sprouts into the crisp bacon; then stir in the hot cream.
5. Season with salt and pepper and serve straightaway.