Raw shallot cuts through the richness of the pork and cabbage flavors. This is sort of a kitchen sink recipe, any pork product you have in the fridge will be at home here. If using something raw like bacon or sausage, cook it first remove and then roast the sprouts. If using salami or prosciutto odds and ends, cut them and add them at the end. Remember to hold your nerve and let the sprouts brown a bit and keep your focus, don’t stir them every 30 seconds if you want to achieve good color.

• 1 lb Brussels sprouts
• 2 sprigs of thyme
• ¼ lb pork product (bacon, sausage, salami, prosciutto, deli ham etc.)
• 1 shallot, sliced thinly

1. Remove the rough outer leaves of the sprouts and cut in half
2. Heat a good glug of neutral oil in a frying pan until shimmering
3. Add the sprouts and thyme. Roast until dark and caramelly
4. Meanwhile, cut the ham or salami into ribbons and toss with the shallot
5. Add to the roasted sprouts remove from the heat and toss to combine
6. Serve immediately