Simon Rimmer served up tasty Brussels sprouts and bacon skewers with maple glaze and chilli dipping sauce on Sunday Brunch.
The ingredients are: 500g of pancetta cut into 25-30mm cubes, 16 cooked sprouts, halved, 80ml of maple syrup and 80g of melted butter.
For the dipping sauce: 200g of mayonnaise, 50g of hot chilli sauce and 1 tablespoon of maple syrup.
See recipes by Simon in the book titled: The Sunday Brunch Cookbook: 100 of Our Super Tasty, Really Easy, Best-ever Recipes