Amanda Laird: Buttered brussels sprouts with crispy bacon and peppers

Picture / Glenn Jeffrey

Serves 4

16 Brussels sprouts, halved
4 rashers of streaky bacon grilled until crisp
3 red peppers, sliced with seeds removed
1 Tbs butter
1 Tbs olive oil, plus 2 Tbs extra for the peppers
1 lemon
Salt and freshly ground pepper

1. In a pan with a lid, heat 2 tablespoons olive oil, add peppers, season and cook at a medium high heat until peppers are slightly charred, approximately 10 minutes.

2. In a second pan, repeat with the sprouts, using butter with the olive oil. Turn sprouts after 5 minutes and continue to cook another five. Squeeze the juice of a lemon into the pan, and season.

3. Assemble all ingredients on individual plates, spooning any remaining juices over.