Start by washing your brussels sprouts, cutting them in half and peeling off the outer layers, add to a bowl and add the olive oil and some salt and pepper, give them a gentle mix and then lay flat side down on a baking or roasting tray. Bake in a preheated oven at 180c for about 20 minutes or until nicely coloured, remove from the oven and set aside.

Cut the pancetta into the desired size lardons (if not already diced) and add to a cold dry frying pan. Before turning the heat on, finely chop your shallot and set aside, take your leaves of sage and place each leaf on top of one another, roll them tight to make a cylinder and finely slice, this is a French technique known as Chiffonade and is a great way to get your herbs as fine as possible. Now turn the heat on the stove to medium/low and start slowly rendering the fat out of the pancetta until they start to colour, add the sage and shallot and mix in for a minute or so, then add your sprouts to the same pan along with the butter, once the butter has melted add in the honey and drizzle it all around the pan so it evenly coats all the sprouts. Turn the heat up high, add the wine and leave to reduce to burn off the alcohol, add the lemon juice and give it all a mix.

Now to plate up, slowly add the sprouts to a serving bowl and try to keep it all in the middle of the bowl building as you go, so you get a nice height on the top. Wipe the sides of the plate and serve. As an optional extra, add some vegetable oil to a small pan (enough for deep frying) and once hot add 3-4 whole sage leaves, fry for a few seconds until crispy,

remove and place on kitchen paper to absorb the oil, once you have served your sprouts, place the crispy sage leaves around the outer edges of the dish.

This recipe is brilliant to serve with any Sunday roast dinner. Enjoy!