Ingredients

  • 1 Sachet Freja Instant Chicken Bone Broth
  • 1 cup panko breadcrumbs 
  • 2 tbsp honey
  • 100g roasted pecans 
  • 500g brussels sprouts 
  • 75g bacon lardons

 

Method

  1. Drizzle some olive oil into an ovenproof pan and leave it in the oven at 200 to preheat.
  2. Remove the base of the sprouts and cut in half.
  3. Add your prepped sprouts to the hot oven pan and leave to bake for 10 minutes.
  4. White the sprouts are cooking, heat the bacon lardons on a frying pan from cold to render down the fat.
  5. Once the lardons are crispy mix in the pecans and pour the mixture out into a bowl.
  6. Mix in two tablespoons of honey to the nut mixture and set aside.
  7. Add a little more oil to the bacon pan with the breadcrumbs and a sachet of Freja instant bone broth. Continuously stir the breadcrumbs mixture on a medium heat for 3-4 minutes to allow the mixture to crisp up.
  8. Assemble the dish by layering the sprouts, nuts, bacon and breadcrumbs. Tuck in and enjoy!