Brussels Sprouts & Cavolo Nero with Bacon, Harissa, Yoghurt and Pickled Autumn Radish

A bold yet refined dish: crisp sautéed Brussels sprouts and tender cavolo nero meet smoky bacon and spicy harissa, lifted with bright orange, cooled by creamy yoghurt and finished with pickled autumn radish for crunch and acidity. A fall‑season flavour bomb with contrast in every bite, Warm, fresh, sour, soft and crisp all at once.

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Step 1

Halve or quarter the Brussels sprouts.

Step 2

Remove tough stems from cavolo nero and slice into ribbons.

Step 3

Scrub the orange → zest the peel → juice it.

Step 4

Peel garlic, leave whole.

Step 5

Halve the shallot.

Step 6

Pickled autumn radish, yoghurt, nuts, fresh herbs (if using).

Step 7

Heat a dry pan over medium heat.

Step 8

Fry bacon bits until golden, about 5 minutes.

Step 9

Scoop them out, leave the fat in the pan.

Step 10

Add Brussels sprouts to the bacon fat.

Step 11

Add garlic and shallot.

Step 12

Sauté for 3–4 minutes until sprouts begin to colour.

Step 13

1 tbsp harissa

Step 14

1 tsp smoked paprika

Step 15

1/2 tsp miso (or anchovy paste)

Step 16

Stir vigorously for 30 seconds.

Step 17

Add cavolo nero and orange zest, toss to combine.

Step 18

Orange juice

Step 19

1 tbsp apple or sherry vinegar

Step 20

Cover, reduce heat, and braise for 5 minutes.

Step 21

remove garlic & shallot (or mash into dish if preferred).

Step 22

Return bacon to the pan. Let excess liquid evaporate for 1 minute.

Step 23

Divide the warm dish over deep plates.

Step 24

Spoon yoghurt generously on top.

Step 25

Drape pickled autumn radish slices.

Step 26

Sprinkle with flaked almonds or nuts.

Step 27

Finely chopped dill and parsley.