- 1kg Brussels sprouts
- 1-2tbsp olive oil
- 3 rashers unsmoked streaky bacon, sliced
- Grated zest 1 lemon
- Cook the sprouts in a saucepan of boiling water for 3 minutes. Drain well, when they are cool enough to handle, cut each sprout in half.
- Heat a non-stick frying pan with olive oil and add the bacon, stir frying for 2-3 minutes.
- Add the halved sprouts and the lemon zest, and sauté until they are nicely coloured and softened.
To get ahead, pre-cook and halve the sprouts the day before and then finish them off with the bacon and lemon while the turkey is resting.