- Cut the ends off the Brussel sprouts and remove the outer leaves. Using a small knife cut a cross on the bottom of each sprout.
- Boil water in a large pan and boil sprouts for 3-5 minutes until tender but still firm.
- Meanwhile, in a large deep-sided frying pan, cook the bacon for 10 minutes until crisp. Take the frying pan off the heat and stir in the créme fraîche and 2 tbsp of Parmesan cheese.
- Add the drained Brussel sprouts and stir until well combined. Place the sprouts into a large bowl and sprinkle over the remaining Parmesan and season with black pepper.
500g fresh SuperValu Brussel sprouts
8 slices SuperValu streaky bacon, chopped
3 tbsp Budgens SuperValu créme fraîche
3 tbsp Budgens Parmesan wedge, grated