Preheat the oven to 220C/200C fan/gas mark 7.

Prepare the Brussel sprouts by washing them, slicing off the ends and removing any yellowing leaves. Slice the sprouts in half. Any green loose leaves can be kept.

Optional: Par boil the sprouts in water for up to 5 minutes, rinse under cold water and pat dry. I didn't do this step but you can add it in for softer sprouts.

Transfer the sprouts to a lined baking tray.

Sprinkle the bacon lardons, or chopped up bacon rashers, over the top and mix them in among the sprouts.

Drizzle approx. 1tbsp of olive oil across the sprouts and bacon.

Season with sea salt (and pepper if required). I also sprinkled some dried sage across them , but you can skip this step, or use an alternative herb.

Place the baking tray in the oven for 30 minutes, checking on them at the half way point and giving them a good shake about. It will be ready when the bacon is crisp and the sprouts are soft, with a slight golden tint to them.

Serve as a side to a roast dinner.