3-4 large handfuls baby Brussels sprouts
6 rashers free-range bacon, finely chopped into small pieces
2 bunches broccolini, florets + stalk into small pieces
1 cup pine nuts
Sea salt + freshly ground black pepper
Bring a large pot of salted water to the boil over high heat. Add the sprouts and boil for 2-3 minutes, drain and plunge sprouts into a bowl of iced water.
Repeat the process with a second pot, add in the broccolini and boil for 2-3 minutes before again draining and plunging into a large bowl of iced water.
Dry fry pine nuts in a large frying pan over medium heat for 5 minutes, tossing often to avoid burning, when nuts are golden brown, remove from heat and set aside.
Return frying pan to medium heat, add the finely chopped bacon and cook until browned and crispy, drain on paper towel.
Using the same frying pan, heat 1-2 tablespoons olive oil then drain sprouts and broccolini and toss in the sprouts and broccolini, toss in the pan a few times and cook for a few minutes to crisp up, add the bacon and toasted pine nuts toss all together then squeeze over the juice and zest of one lemon.
Season generously with sea salt and freshly ground black pepper.