Cider-glazed sprouts with apple, walnuts and bacon

Method

• step 1

  Put the lardons in a cold frying pan over a low-medium heat and cook until golden and crisp, and lots of fat has collected in the pan. Spoon them onto kitchen paper to soak up excess fat.

• step 2

  Put the cider, butter, honey and walnuts in a pan and melt gently together, then bubble until reduced by about half so it becomes syrupy. Everything can be chilled overnight at this stage if you’re getting ahead.

• step 3

  To serve, bring a large saucepan of salted water to the boil, add the sprouts and boil for 2-3 minutes, until just tender. Drain well, then tip back into a pan with the cider syrup and pancetta. Warm together, stirring so the sticky glaze coats all of the sprouts. Season to taste.