Neven Maguire's Brussels Sprouts with Candied Bacon

INGREDIENTS

• 1 Pack Simply Better Thin Cut Unsmoked Dry Cured Irish Streaky Bacon
• 1 Jar Simply Better Award Winning Orange and Honey Ham Glaze
• 500g Brussels Sprouts, trimmed, halved & finely shredded
• 25g Butter
• 5 Tbsp Simply Better Free Range Chicken Stock
• 2 Tbsp Roasted Chopped Hazelnuts
• Simply Better Oriel Sea Salt and Freshly Ground Pepper

METHOD

1. Preheat the oven to 180°C (350°F/Gas Mark 4). Pour the ham glaze into a shallow bowl. Dip in the bacon and arrange on a baking sheet lined with parchment. Cook for 20 minutes until the bacon is caramelised. Transfer to a wire rack to crisp up.
2. Melt the butter in a sauté pan over a medium to high heat. When it foams, add the sprouts and toss to coat. Add the stock, cover and cook over a high heat for 4-5 minutes, tossing regularly. Season generously. The sprouts should still be fresh and green.
3. Snip the bacon with a scissors. Add most of the candied bacon to the sprouts, tossing to combine. Tip into a warmed dish and sprinkle over the remaining candied bacon with the hazelnuts to serve.

Neven's Top Tip: The sprouts can be shredded up to 2 days in advance and kept in a Zip-lock bag in the fridge. The bacon can be cooked a few hours in advance so that it keeps its crispness.