Ingredients

• 450g (1lb) Brussels sprouts, halved or quartered, depending on size
• 1 x 454g pack frozen petits pois
• 25g (1oz) butter
• 4 rashers streaky bacon, chopped
• 1 bunch spring onions, cut in short lengths
•   freshly ground black pepper

Method

1. Cook the sprouts in boiling water reserved from the potatoes until just tender — about 5 mins. Add the peas for the final 2 mins. Drain and reserve the water.
2. Meanwhile, melt the butter and cook the bacon and onions until golden. Stir in the sprouts and peas and toss. Season with pepper.

Notes