Sprouts with California pistachios, shallots and bacon

Meanwhile, boil the sprouts for about five minutes, until just tender.

Stir the pistachios into the shallot and bacon mixture and season.

Drain the sprouts well and add to the sauté pan. Stir well and serve immediately.

Tip: Never try to steam sprouts or cook them in a saucepan with the lid on. The sulphurous gases they give off naturally during cooking will have no way of escaping and will make them smell unpleasant. Cooking them in an open pan in plenty of boiling water until just tender will leave them tasting sweet and looking bright green.