Trim, halve and blanch quickly (followed by a icy bath) a couple of pounds of fresh sprouts.

Dice and cook till crisp 3 or 4 slices of thick good bacon.

Saute the sprouts in a little of the bacon grease and some butter, until the flat sides begin to brown, but "taste test" shows them to be modestly "al dente".

Season with a very little salt and coarse ground black pepper, top with bacon, and serve.

I like a wedge of lemon to squeeze, but then I put lemon on most veggies.