- Brussels sprouts
- pancetta (or lardons of good English smoked bacon)
- pecan nuts
- maple syrup
- unsalted butter
- vegetable oil
- crushed and chopped garlic
(Change these quantities to taste and to suit the number of people you are cooking for.)
Blanche the sprouts for two and a half minutes and dice the shallots, pancetta or bacon. Heat the vegetable oil in a saute pan adding the pancetta to crisp, then add the shallots and garlic to sweat down and infuse the flavours into the oil.
Crush the pecans by hand to release the oils and toss into the mixture. Follow this with a couple of sprigs of rosemary and add the sprouts, butter and maple syrup.
Bring back to 'boil' and finish with black pepper and serve immediately.
You might have to make more straight away as it will be eaten immediately!