Greendale Bacon & Parmesan Brussels

Put the sprouts into a large saucepan, cover with water and place over a high heat. When the pan comes up to the boil, lower the heat and simmer for 8-10 minutes, or until the sprouts are tender to the point of a sharp knife. While the sprouts are cooking, add a splash of oil to a frying pan and cook the bacon slices for a couple of minutes on each side (you will need to work in batches); the bacon should be just starting to crisp. Place the cooked bacon on to a kitchen-paper lined plate to drain any excess fat. By now the sprouts should be ready - drain them well and tumble them on to a plate.
To assemble the skewers, take a cocktail stick and skewer on a sprout. Add the very edge of one of the slices of bacon, then add another sprout and skewer the bacon again, so that the bacon is zig-zagging in between the sprouts. Repeat with a third sprout, then skewer the bacon and trim off any excess (you can re-use this on other skewers). When all of the sprouts and slices of bacon have been used up, place all the sticks on a serving dish, grate over the parmesan and serve immediately.