Serves eight to 10.
YOU WILL NEED
900g/2lb Brussels sprouts, outer leaves removed and trimmed
50g/2oz walnut halves, broken into pieces
2 tbsps rapeseed oil
1 red onion, peeled and finely sliced
10 rindless streaky bacon rashers, diced
2 garlic cloves, finely chopped
50g/2oz dried cranberries
Salt and freshly ground black pepper
Place the Brussels sprouts in a pan of lightly salted water and bring to the boil, then reduce the heat and simmer for four to five minutes until tender. Heat a frying pan and add the walnuts. Cook for a few minutes until evenly toasted, tossing occasionally to prevent them from burning.
Tip into a bowl and set aside.
Next, reheat the frying pan. Add the oil and then tip in the onion and bacon.
Sauté for two to three minutes until the onion has softened and the bacon is beginning to crisp. Stir in the garlic and sauté for another minute, or until the bacon is crisp and lightly golden.
Drain the sprouts and return to the pan with the butter, tossing until melted.
Add the bacon and onion mixture, walnuts and cranberries. Stir until well combined and season to taste.
Tip the sprouts into a warmed dish and place on the table.