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

Cook bacon: Place bacon in cold non stick skillet, then turn the stove on medium high (Note 4). Cook bacon for 2 to 3 minutes until golden, then remove with a slotted spoon.

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

Sauté brussels: Add brussels sprouts and cook for 3 minutes, stirring every now and then, until the cut face becomes light golden.

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

Braise in stock: Add chicken stock then lower heat to medium and simmer for 4 - 5 minutes, stirring every now and then to encourage even cooking, until the brussels are almost cooked through (check with a knife). Don't let them cook through completely - we will be simmering a little more.

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 to let the sauce thicken more and for the brussels sprouts to finish cooking through. (Note 5 on sauce thickness)

Check for salt: Taste and add more salt if needed (I usually find it doesn't need any more.)

Sprinkle with bacon: Transfer to serving bowl, sprinkle with cooked bacon and serve hot!