Wash peel and cut an X into the bottom of the sprouts

Dice the shallots and bacon. Coarsely chop/crush the walnuts, if required.

Simmer the sprouts for 5-6 minutes, in water containing the stock cube, until al-dente (cooked but firm). Drain off stock and discard.

While the sprouts are simmering, roast the walnuts in a hot pan for 3 minutes.

Add the oil, butter, shallots and bacon to the pan. Fry on a medium heat till browned a little.

Strain the fat off the solid ingredients using a metal sieve/colander. Fry the sprouts in the flavoured butter/oil for 5 minutes.

Add the herbs, plenty of seasoning, worcestershire sauce & bacon/shallot/nut mix. Stir well and heat through.

You can pre prepare the sprouts up to stage 6, and fry/mix them on Xmas day!