Berry Smoothie Bowl

This is a super simple and delicious recipe that is quick and easy to make.

Throw together in minutes with leftover fruit such as banana’s apple, berries or mango.

Serves One

Ingredients

• 1 cup mixed berries (strawberries, raspberries and blueberries)

• 1/2 cup Camperdown Dairy Low Fat Milk

• 3 tbsp Ecklin South A2 Greek Style Yoghurt

• a few ice cubes to help the mix thicken

Optional Toppings

• Almonds

• Get Farmed Gluten-Free Grain and Seed Bar (crumbled)

• Mint leaves

• Additional berries

Method 

Combine berries, milk, yoghurt and ice

Blend on high speed, adding ice cubes to thicken to the desired level.

Top with your favourite healthy toppings.

Summer Grape Salad

Wine and cheese work well..yes? So why not grapes and cheese!

This delicious fresh salad combines grapes, bocconcini, couscous, rocket and fresh herbs for a burst in your mouth combination.

Serves 4-6

Ingredients

• 1 cup cooked pearl couscous

• 30g walnuts

• 50g baby bocconcini

• small bunch large seedless white grapes, halved

• 1 small bunch baby rocket

• small bunch of mint

  Dressing

• 1 tablespoons capers, rinsed & gently crushed

• Squeeze of lemon juice

• 2 tbsp extra virgin olive oil

• Sea salt, to season

• Blue cheese (optional)

Method 

Combine couscous, walnuts, baby bocconcini, and grapes.

Pour over the dressing of combined lemon juice, olive oil and capers.

Add baby rocket and mint and toss through gently.

Crumble blue cheese over (if desired)

Fluffy Brandy Cream

Serves 4-6

Ingredients

• 2 Green Eggs Free Range Eggs -whites only

• 1 cup sifted icing sugar

• 1/2 cup brandy

• 2 cups Camperdown Dairy Real Cream

Method 

Separate egg whites from yolks and beat to soft peaks.

Add ½ icing sugar and beat to firm peaks.

Whip cream in a separate bowl then fold in remaining icing sugar to cream.

Add brandy gradually to taste, fold well after each addition, then fold in egg white mix.

Refrigerate till needed.

Makes a generous bowl!

Simple Gingerbread Biscuits

Serves 4-6

Ingredients

• 150g Lard Ass Cultured Unsalted butter, softened

• 1/2 cup brown sugar

• 1/2 cup golden syrup

• 1 Green Egg’s Free Range egg

• 3 cups plain flour

• 1 tbsp ground ginger

• 1 tsp ground cinnamon

• 1/2 tsp ground nutmeg

Method 

Preheat oven to 180C. Line 2 baking trays with baking paper.

Combine butter, sugar and golden syrup in a saucepan, over medium heat. Stir until the butter melts and sugar dissolves. Set aside to cool completely.

Transfer butter mixture to a medium bowl. Add egg and whisk to combine. Stir in the remaining dry ingredients. Turn onto a lightly floured surface and knead until smooth. Wrap the dough, and rest in fridge for approx. 30 mins.

Divide dough in half. Roll each half out on a lightly floured surface to a thickness of approx. 2-4mm. Cut your desired shapes using biscuit cutters. Place on lined baking trays. Bake for 12-15 mins or until lightly golden. Set aside on trays to cool completely.

To decorate, pipe with white icing, or simply sprinkle with icing sugar.

Don’t forget to serve with a big glass of chilled Camperdown Dairy Full Cream Milk!

Ronnies Vegetable Pasta

Serves 4-6

Ingredients

• 1 brown onion

• 2 garlic cloves

• 1/2 red capsicum

• 1/2 yellow capsicum

• 1 zucchini

• 150g mushrooms ( any)

• 1 bottle tomato passata

• 1 tin tomatoes

• Olive oil

• 1 tspn of each Dried Oregano & Dried Basil

• 1 tspn sugar

Method 

Fry onion, garlic, capsicum and zucchini in oil with basil and oregano until transparent.

Add button mushrooms and cook gently, add tomato passata and sugar and simmer for half an hour.

Serve over any pasta. Grate Parmesan cheese on top if not Vegan. 

You can add 1/2 cup cream at the end for a smoother taste

Make it your own!

Grown ups can add 1/2 glass white wine with passata 😉

Pasta Primavera

This simple pasta primavera is a celebration of fresh spring vegetables. It’s great with Per Tutti’s linguini but make sure you don’t overcook it as it will finish cooking in the sauce. Alternatively, try it with Per Tutti gnocchi but make sure to leave some bite to the vegetables.

Serves 4

Ingredients

• 2 bunches asparagus, snap off hard ends. Cut into 2cm pieces

• 1 bunch broccolini, trim off ends. Cut into 2cm pieces

• 120g green beans, trimmed and cut into 2cm pieces

• 1/2 cup frozen peas

• 1 tbsp butter

• 1 tbsp olive oil

• 2 whole cloves garlic, minced

• Per Tutti fresh Linguini 500g

• 170ml crème fraiche 

• 2 teaspoons (5g) finely grated zest and 1 teaspoon (5ml) fresh juice from 1 lemon

• 1/2 cup fresh basil leaves

• 1/2 cup fresh parsley leaves

• 1/2 cup shaved or grated Parmesan

• Salt and freshly ground black pepper

Method 

Bring a large pot of water to a boil. When boiling, blanch or steam the beans and broccolini till bright green and just tender. Don’t overcook as they will cook a little more in the sauce. Put pot back on to bring to boil for pasta.

 In a large frypan or wok, heat butter, olive oil and garlic over low heat until gently sizzling. Add asparagus and gently cook for a few minutes till starting to soften. Add broccolini and beans.

 When water is boiling add pasta and cook according to pack. Drain pasta and reserve 1 cup cooking liquid. Add pasta to pan with vegetables. Add crème fraiche, lemon zest, lemon juice, basil, and parsley. Cook, stirring and tossing constantly. If the sauce is too thick this with some of the reserved pasta water.

Turn off heat, stir in Parmesan and season to taste with salt and pepper. Serve immediately, with freshly ground black pepper and extra grated Parmesan.

Make it your own!

You can customise this recipe to suit with your own favourite spring veg. Try tossing in some baby spinach with the peas at the end of cooking or some spring onions cut into 2cm lengths added with the butter at the start. Cut zucchini into batons or use the florets of a head of broccoli as an alternative. Zucchini cut small enough will just cook in the pan, broccoli will need to be steamed or microwaved briefly before adding.

Picnic Quiche

The perfect self-contained picnic food, a quiche can be precooked and sliced and placed in an airtight container, simply serve and eat with your hands, or if you wish to be a little more dignified, take some silverware with you for a classy picnic

Serves 4

Ingredients

• 2 sheets ready rolled shortcrust pastry

• 1 tbsp olive oil

• 1 brown onion, finely chopped

• 4 rashers bacon, rind removed, finely chopped

• 1 cup grated tasty cheese

• 3 eggs

• 1 tbsp plain flour

• 300ml cream

• 1/2 cup milk

• handful of cherry tomatoes and spinach

Method 

Preheat oven to 200°C. Lightly grease a 23cm, loose-base flan tin.

Line base and sides of flan tin with pastry. Trim excess. Line pastry with baking paper. Half-fill with dried beans or rice. Bake for 10 minutes. Remove paper and beans. Bake a further 10 minutes or until golden.

 Heat oil in a frying pan over medium-high heat. Add onion and bacon. Cook for 3 minutes. Drain on paper towels. Cool. Sprinkle over pastry. Top with cheese.

 Reduce oven temperature to 180°C. Whisk remaining ingredients and salt and pepper in a jug. Pour over bacon. Place onto tray. Bake for 30 to 35 minutes or until set. Stand for 5 minutes. Serve.

Make it your own!

Mix up your filling by adding roast pumpkin and pine nuts or fresh peas!

Jen’s feel good warm spiced carrot muffins

These little muffins are a warm spiced package of goodness perfect for early spring. Simple to mix up and enjoy.

Serves 4

Ingredients

Dry

• 1 cup plain flour

• 3/4 cup crushed walnuts

• 1/2 cup almond meal

• 1/2 cup brown sugar

• 1 1/2 tsp baking powder

• 1/2 tsp bicarb soda (baking soda)

• 2 tsp cinnamon

• 1 1/2 tbsp ground turmeric

• 2 tbsp grated fresh ginger

• 1 cup grated carrot

Wet

• 2 eggs

• 3/4 cup milk

• 2 tsp vanilla extract

• 1/2 cup golden syrup

• 1/2 cup macadamia oil (or 120g melted butter)

Method 

Preheat oven to 180°C. Prepare and grease a muffin tin.

Combine dry ingredients together in a bowl.

In a separate bowl mix together wet ingredients then combine the two. Don’t overmix.

 Fill tin to 2/3 way up and bake for 18 mins. Check after 10 mins.

Serve drizzled with lemon icing or warm with Lard Ass crème fraiche or Schultz Greek yogurt. Yum!

Make it your own!

For a spiced carrot and banana version, add 2 bananas and up the flour content to 2 cups in total.

Simple Cheese Sauce

This kid-friendly cheese sauce is such a family pleaser. Try it on veggies, serve it with nachos, or toss it through some cooked pasta. This recipe can be made with different cheeses but the tart salty tang of tasty cheese makes it a winner.

Serves 4

Ingredients

1 cup milk

2 tablespoons plain flour

2 tablespoons butter

1 cup cheddar cheese, grated

a pinch of salt

freshly ground black pepper

Method 

Melt the butter in a saucepan, add flour and whisk into butter until smooth.

Pour milk into butter mixture and stir until combined.

Cook and stir until mixture thickens. 

Add cheese and stir until cheese is melted.  

Season with salt and pepper. Enjoy!

Robin's Pasta with Mushrooms, Bacon and Cheese sauce

Thanks to Robin, one of our loyal customers for sharing her Pasta with mushrooms, bacon and cheese sauce.

Dead easy, quick and delicious!

Serves 2

Ingredients

3 rashers bacon

A bag of mushrooms

Cheese Sauce (Packet or see this recipe)

Enough pasta for 2

Method 

Put on water to boil for the pasta.

Fry the bacon. Cut into small squares.

Roughly chop mushrooms and fry in bacon fat.

Prepare cheese sauce, according to packet directions, or this recipe

Mix bacon and mushrooms into the cheese sauce and pour over cooked pasta.

Should take no longer than the time it takes to cook the pasta.

Mum's Apricot Chicken

Thanks to Sheridan, one of our loyal customers for sharing her Mum’s Apricot Chicken recipe.

This is a classic 1960’s recipe, so to get into the swing of cooking, pop on a pinafore apron (if you have on), and put on some favourite music from the era, like Frank Sinatra, so you can also have a bit of a dance while you are cooking!

Serves 2-3

Cooking Time: Approx 2 hr.  (plus resting time)

Ingredients

2 chicken maryland

405 ml can apricot nectar

40g sachet French onion soup

1/2 cup water

1 tbsp Dijon mustard

3 sprigs fresh Thyme (or half tbsp of dried thyme)

To garnish

Roasted almond flakes (or cashew nuts)

Green ends of Spring onions

Serve with basmati rice or couscous and steamed green beans.

Method 

Pre-heat oven to 160⁰ C degrees [350⁰ F]

Cut drum sticks off the chicken Maryland’s, so you have 4 pieces.

Lightly dust with flour and brown in a fry pan with a little bit of oil. The chicken doesn’t need to be cooked through as it will finish cooking in the oven. Add chicken pieces into a casserole dish.

In a saucepan, combine apricot nectar, French onion soup, Dijon mustard & water.

Bring to a simmer, while stirring to thicken.

Add Thyme and pour over the chicken pieces.

Place the casserole dish with the lid on, in the oven.

Cook at 160⁰C for 30 minutes, then carefully baste the Chicken with the hot sauce that is in the casserole dish & place back in the oven.

Reduce oven temperature to 150⁰C [300⁰F] and cook for a further 40-45 minutes.

When ready to serve, garnish with roasted almond flakes or cashew nuts, and top with chopped spring onion greens.

Aaron's Famous Roast Pork

A new tradition was started in my family when I met a beautiful woman from Manchester. She moved her whole life to Melbourne 3 years ago and now our family throws a special Christmas in July celebration so she can enjoy a winter Christmas like she used to do back in England.

Every year I cook my famous Pork Roast and we decorate the whole house in Christmas lights and tinsel. It helps her with her home sickness- as she still finds a 30 degree Christmas with cold foods a bit strange- and it creates gives us all a reason to get together and create great memories that will stay with us forever.

Each member from the family pitches in to create a hot traditional Christmas feast including roast pork and turkey, ham, roast veg, mulled wine and a few other favourites.

Serves 2-3

Cooking Time: Approx 2 hr.  (plus resting time)

Ingredients

1.5kg Pork Roast (Skin on)

3 tsp sea salt

2 tbsp of olive oil

2 apples

1 onion

Golden Chat Potatoes

1kg chat potatoes

2 Tbsp plain flour

Rosemary leaves

Serve with Roast Parsnips, Pumpkin, steamed green beans and apple or cranberry sauce.

Method 

Preparing the pork – Dry the pork with some paper towel as getting the moisture off the pork is key to the perfect crackling. Now that you have dried the pork use a sharp knife or razor blade to carefully score the skin. Take care not to cut through the fat into the pork, you just need to score the fat, so it has nice lines. Ideally leave the scored dried pork in the fridge for 24 hours, if you don’t have the time, then leave it in the fridge for at least 2 hours to allow the pork to dry.

Preheat the oven to 240°C.

Once pork has been in fridge for between 2 and24 hours take out and pat down with some paper towel. Now that you have dried the pork, massage the olive oil into the skin making sure you get it in each of the scored lines.

Rub the sea salt all over the pork, depending how salty you like you crackling add or reduce the amount of salt. I personally believe you need a generous amount as that’s what makes the crackle so good.

Chop up the apple and onions into thick slices and then proceed to make a base on the tray using the apple and onion. Now that you have your platform place the pork, skin facing up on the apple and onion slices as this will stop the pork from getting tough on the bottom and the juices from the apples and onions will flavour the pork.

Place into the oven for 50 minutes until the rind is golden and crackling (Don’t open the oven during this time)

While the pork is cooking. Toss chat potatoes in flour and rough up in a colander. Sprinkle with rosemary leaves, salt and olive oil.

Reduce oven heat to 180 degrees and then add potato, parsnip and pumpkin in the oven to roast for 30 -40 minutes, till pork is cooked to your liking and the vegetables are cooked.

Remove pork from oven and allow it to sit on a wire rack for 10 minutes prior to carving. Your veggies can stay in the oven if they need to cook more.

Carve pork with a sharp knife and serve with the cooked vegetables. Use some apple sauce/cranberry sauce to finish off the dish.

One Pot Rustic Chicken

 One pot cooking is a great way to serve up a great winter warming meal without the need for a marathon clean up!

Our one pot chicken is fantastic served with some fresh green veg, steamed or lightly boiled- but not overdone. Chicken thighs add a great flavour to this dish but you could just as easily use our  Free Range Chicken Marylands and increase the cooking time in step 2 by 10-15 mins on a med-low heat.

Serves 2-3

Cooking Time: Approx 1 hr.  

Ingredients

2 tbsp oil

500g of Free Range Chicken Thigh Fillets

1 leek, sliced

2 cloves garlic crushed

1/2 cup white wine (or extra stock)

3 large potatoes (about 500g) quartered.

4 sprigs fresh thyme (or 1 tsp dried)

Salt and pepper

1/2 cup Camperdown Pouring Cream

1 cup chicken stock

Salt and pepper

Method 

Dust the halved chicken thighs in flour seasoned with a little salt and pepper.

In a large lidded pot or deep fry pan, heat the oil and cook the chicken thighs for 2-3 minutes to or until starting to brown. Turn them over, add the leek and garlic and brown them for a couple of minutes.

Add the potatoes and thyme and stir briefly to combine then add the wine and let it deglaze the pan.

Add the chicken stock, bring to a simmer then simmer with a lid on for about 30 minutes.

Check at the 25-minute mark. The potatoes should be tender, and the chicken cooked through. Stir in the cream and season with salt and pepper to taste.

Make it your own

One pot cooking is a great way to serve up a great winter warming meal without the need for a marathon clean up! For the ultimate in one pot cooking you can add the broccolini and beans for the last 5 minutes of cooking before adding the cream.  Just let them steam on top of the chicken and potatoes. They are done when tender enough to insert a knife into the stalks. If you are feeling a bit fancy toss your green veg with a knob of Lard Ass Smoked Garlic butter. Yum!

Whisky Marmalade Buttermilk Puddings

Buttermilk is a magic ingredient in baking. It's helps add a lightness and tenderness to baked treats and stops them from becoming stodgy.

Serves 2

Cooking Time: Approx 1-2Hrs.  

Ingredients

100g of marmalade (or jam)

2 tsp whiskey (replace with warm water or apple juice if preferred)

60g softened Lard Ass salted butter, plus extra for greasing.

60g castor sugar, plus 1 tbsp extra

1 tsp orange zest

1 Greens free range egg

60g self-raising flour

40ml Lard Ass buttermilk

½ tsp vanilla extract

Camperdown pouring cream or Lard Ass crème fraiche

Method 

Grease 6 x 250ml individual pudding moulds (or cups) with extra butter and put a small piece of baking paper in the bottom. Coat the buttered surface with the extra sugar and tap out the excess.

Preheat the oven to 190C (170C fan-forced). Put a folded tea towel in the bottom of a deep roasting pan, then place the moulds on top.*

Combine the marmalade and whisky in a small bowl, then divide between the pudding moulds.

Place softened butter, sugar and zest in the bowl of an electric mixer and beat until light and fluffy. Beat in the egg then lower the speed and add the flour then finally the buttermilk and vanilla. Mix until combined, then divide the batter between the prepared moulds.

Boil the kettle. Place the pan with the puddings onto the middle shelf of the oven. Pull the shelf out enough to safely pour the hot water into the roasting pan until it is about 1/3 of the way up the sides of the pudding moulds then slide the shelf back in taking care not to splash the water. Close the oven door and bake for 35 minutes or until a skewer inserted into the centre of a pudding comes out clean.

Carefully remove the pan from the oven and lift the puddings out so they don't continue to steam in the hot water. Let the puddings sit for five minutes before carefully loosening with a knife then invert them onto your serving plates.

Serve them warm with Camperdown pouring cream or Lard Ass Crème Fraiche (or both!)  

Make it your own

You can swap the marmalade with any fruit or berry jam or try it with lemon or lime zest. Choose a different alcohol. It’s just as nice with brandy, Cointreau or a mix of whiskey and orange liqueur.

Classic Osso Bucco

Meltingly tender meat slow cooked in a vegetable and tomato sauce, classically Italian. Serve it with a simple mash, polenta and or even pasta.

The gremolata helps cut through the richness of this dish.

Serves 4

Cooking Time: Approx 2 1/2 Hrs.  

Ingredients

·      2 tbsp olive oil

·      1 tbsp butter

·      Plain flour to coat meat – 1-2 tbsp

·      salt and pepper to season

·      1kg free range Osso Bucco

·      1 brown onion diced

·      2 large carrots diced

·      2 small sticks celery diced

·      3 garlic cloves finely diced

·      1 cup white wine (can be replaced with more stock if you wish not to use wine)

·      1 cup chicken stock (or beef, veal or veg stock also work!)

·      400g can diced tomatoes (or 2 cups fresh diced tomatoes)

Fresh Gremolata

·    1 bunch parsley -remove stalks

·      2 tsp lemon zest

·      1 garlic clove

Method 

Preheat oven to 160°C.

Heat half the oil and all the butter in a frying pan over medium heat. Add onions, carrots, celery and garlic to the pan. Cook, stirring occasionally, for 8 minutes or until softened. Tip cooked veg into heavy pot and set aside, reuse frypan for next step.

Season your flour with salt and pepper. Coat meat well and shake off any excess flour. Heat the remaining oil in the frying pan over medium-high heat. Once hot, add the meat and cook until well browned and caramelised all over. Remove from the frypan and lay on top of cooked vegetables in your pot.

Reheat the frypan to high and add the wine. Bring to a boil and scrape all the tasty bits off the base of the pan. Stir in the tomatoes and stock and bring back to the boil. Pour over the meat and veg in the pot. The meat should be covered by the liquid. Cover with a lid and cook for 1 1/2-2 hours in the oven (or can be cooked on the stovetop at a simmer).

Check at 45 mins that the meat is still covered with sauce – if not add a little extra water or stock and cook for another 45 mins.

Make gremolata.  Place the parsley leaves on a cutting board. Top with garlic and lemon zest. Finely chop till combined. Transfer to serving bowl and set aside. The flavours will develop on sitting.

When ready the meat is very tender and will fall apart with forks. If you want to thicken the sauce lift the cooked meat out into a bowl and keep warm. Put the sauce back in the oven or onto the stove top for 10-15 mins until it thickens.

Serve with a simple mash sprinkled with the gremolata.

Kefir Scones

Freshly baked scones are such a simple and enjoyable treat. This recipe uses our pourable milk kefir for an extra soft scone.

For a good rise don’t spread them too far apart when baking and use a tin with higher sides if you have one. Scones love to push up against each other to get a good rise.

These are great ‘straight up’ with butter or high tea style with your favourite jam and whipped Camperdown cream.

Serves 4  

Ingredients

·     3 cups plain flour

·     1 tbsp baking powder

·     3/4 tsp salt

·     80g cold butter, cubed

·     3/4 cup caster sugar

·     1 cup The Collective Pourable Kefir

Method 

Preheat the oven to 200°C.

Combine flour, salt and baking powder in a bowl. Add cubed butter into flour mix and either cut into flour by rubbing through with you fingers or put into a food processor and process till butter and flour combined. (A few little pieces of butter visible is ok, you don’t want to warm the butter up.)

Add sugar, give a quick mix then add kefir. Roughly combine. This is a very rough flaky dough, if it needs a bit extra kefir add a little bit more but you don’t want a wet dough.

Turn out onto a bench and knead briefly to bring together. Don’t overwork!

Flatten out to 3cm thick and cut into 5cm rounds. Knead scraps together and cut out more scones, repeating till dough is used up.

Brush tops with milk and bake in the oven for 10-15mins.

Cool and rack and serve warm.

Bircher Muesli

Serves 4  

Ingredients

2 Granny Smith apples, grated

2 cups Get Farmed Natural Muesli.

1 cup Just Delicious Apple Juice

1 cup Collective Straight Up Natural Probiotic Yoghurt

Pinch of cinnamon

Method 

Mix all ingredients together in a bowl, cover and place in fridge overnight.

To serve top with your choice of fruit, an extra dollop of yoghurt and some almonds.

Bruschetta

Serves 4  

Ingredients

4 slices white sourdough

1 1/2 tbsp olive oil

1  garlic clove, cut in half

4 tomatoes at room temperature

1/4 cup basil leaves, torn

Extra olive oil 

salt

black pepper

Method

Halve tomatoes and scoop out seeds then dice and put in a bowl with basil, 1 ½ tbsp olive oil and season with salt and pepper. Put aside to let favours develop while preparing bread.

Brush each side of bread with oil then grill or toast in a pan until toasted to your liking. Rub one side the toasted bread lightly with the cut garlic clove.

Pile tomato and basil mix onto bread with some of the juices. Drizzle with more olive oil and serve immediately. If you are feeling a bit fancy spread bread with avocado or serve with some crispy bacon.

Creamy Mashed Potatoes

Serves 4  

Ingredients

1kg potatoes peeled and quartered

salt

3 tablespoons butter

1 cup whole milk warmed

freshly-cracked black pepper

Method

Put the potatoes in a large saucepan of cold water with about 1 inch of water above the potatoes. Cook on high heat until the water comes to a boil then reduce to medium and continue cooking for about 10-12 minutes on a low boil. Once you can insert a knife into the middle of a potato easily with almost no resistance take off the heat and carefully drain out all of the water.

Pan-dry your potatoes.  After draining the water, immediately return the potatoes to the hot pan and place it back onto a low heat and shake it gently to help cook off some of the remaining steam within the potatoes. Remove the stockpot entirely from the heat and set it aside.

Add the warmed milk and cold butter. Mash till smooth. Add salt and pepper- season to taste.

Depending on the potatoes you may need to add more milk. If you want creamier potatoes add extra butter or substitute some milk for cream.

Mix it up

Prepare ahead of time and keep warm in the oven topped with melted cheese.

Leave the skins on because why not!

Top with bacon, chopped herbs or spring onions. Add garlic cloves at step 1 for a hit of flavour. You can remove them or mince and leave in for an extra garlicky hit.

Best Ever Brussels Sprouts

Serves 4  

Ingredients

500g Brussels sprouts, washed, trimmed and cut in half

6 rashers Country Style streaky bacon

2 cloves of garlic

1 tbsp olive oil or butter

salt

Freshly ground black pepper

Flaky sea salt, for serving (optional)

Method

Preheat oven to 200°. In a large oven-safe roasting dish cook bacon until crispy over medium heat. Drain on a paper towel-lined plate, then crumble. Keep some bacon fat in the dish. 

Return to medium heat and add oil or butter. Add Brussels sprouts and season generously with salt and pepper. Cook over medium heat until some golden caramelisation starts.

Move to dish to the oven. Make sure there is some space between the sprouts- you don’t want them to steam!

Roast until the brussels sprouts are crispy on the outside and tender on the inside about 10-15 minutes, shaking the pan halfway through. Check for doneness with a knife.

Sprinkle with crumbled bacon and serve immediately.

Make it your own

For some variation, remove the bacon and step 1. Add a little extra butter to replace the bacon fat and once cooked grate the zest of a lemon over and sprinkle with parmesan. Yum!