Brussels with Bacon and Juniper

I often serve this as a main course, but it is in its element as a side dish. Its bright green and smoky-bacon notes would be interesting with grilled mackerel, or perhaps with thinly sliced cold meat such as roast pork or beef. This is essentially a cheap dish, robust and earthy, to which you could add caraway seeds if juniper isn’t your thing, or shreds of fat-speckled salami in place of the bacon, or a few croutons to make it more substantial.