Bring a medium-sized pot of salted boiling water over high heat to a rolling boil, then boil the Brussels sprouts for 10 minutes or so until tender yet still firm. Drain them well in a colander.

Transfer the Brussels sprouts to a cutting board and chop each one in half through its stalk so they don’t fall apart. If needed, pat the sprouts down with a paper kitchen towel so they’re dry.

Heat the oven to 220°C (430°F).

In a wok or fry pan on high heat, heat one tablespoon of olive oil, fry the chopped bacon for a minute, push the bacon to the side or if it’s already crisping up transfer it to a small dish, taking care not to lose the bacon fat.

Lay the Brussels sprouts face down on their flat side in the bacon fat, taking care not to burn your fingers, and fry the sprouts for 8-10 minutes, by which time they should be nice and brown, even charred in bits.

Coat an oven tray with the remaining tablespoon of olive oil, transfer the bacon and Brussels sprouts to the tray, using tongs to turn them face up this time. Sprinkle a pinch of salt and pinch of sugar evenly onto the Brussels sprouts then slide the tray into the oven for another 10 minutes.

Transfer the Brussels sprouts and bacon to a bowl and serve hot. If not ready to serve yet, keep them in the oven on low heat until you are. Serve with freshly ground black pepper, sea salt, lemon quarters, even chilli flakes; you could also drizzle a little more extra virgin olive oil over the sprouts.