Trim the woody end off the brussels sprouts, halve them, then remove scraggly and loose outer layers.

Place bacon in a cold non-stick skillet, then turn the stove on medium high. Cook bacon for 2 to 3 minutes until golden, then remove with a slotted spoon.

Discard excess bacon fat, leaving behind 2 tablespoons (or so). If you're short, add a dab of butter or olive oil.

Add brussels sprouts to the skillet and cook for 3 minutes, stirring occasionally, until the cut face becomes light golden.

Add garlic, salt, and pepper, then continue sautéing for another 1 minute or until the cut face is golden.

Add chicken stock, lower heat to medium, and simmer for 4 – 5 minutes, stirring occasionally to encourage even cooking, until the brussels are almost cooked through.

Add cream and stir. Simmer for 2 minutes to reduce.

Add parmesan and cheese. Stir until melted, then simmer for a further 1 minute to let the sauce thicken more and for the brussels sprouts to finish cooking through.

Taste and add more salt if needed.

Transfer to a serving bowl, sprinkle with cooked bacon and serve hot.