BRUSSELS SPROUT WALDORF SALAD WITH LAMB BACON, APPLE AND PECORINO

This recipe for a delicious Waldorf-style brussels sprout salad is loaded with delicious lamb bacon, apples, and shaved Pecorino cheese. It has an easy English mustard dressing that helps cut through the fat of the bacon. It's the perfect dish for your brunch or lunch menu or as a side with your main meal.

The lamb should be brined the day before cooking. Doing so provides a greater depth of flavour and gives them a lovely tender texture once they are cooked. It also allows you to keep the lamb ribs for longer. Once the ribs are brined, you can then braise them and store in the fridge for 3–4 days.

You can find Kate’s full recipe here.