Bar snack sprouts with loaded bacon aioli

First, parboil the Brussels sprouts. Bring a large pan of salted water to the boil and add the halved sprouts. Blanch for 1 minute, then drain well and set aside to steam dry and cool. This is important; any excess moisture will stop the sprouts crisping up.

Preheat the oven to 210°C. Place a large metal baking tray in the oven to preheat. Once the sprouts are dry (very important!) and cooled, season with 2 tbsp oil, maple syrup, salt and cracked black pepper. Toss together until the sprouts are coated and set aside. Once the tray is very hot, remove carefully onto a heatproof surface. Add the remaining 1 tbsp oil into the tray, then, working quickly, add the halved Brussels sprouts, cut-side up. Roast in the middle of the oven for 12 minutes. They should start to look charred on the outside.

Meanwhile, make the dip. Add mayo, lemon juice and zest, mustard, spring onion, garlic and half the chopped bacon into a small bowl. Mix well and season with a pinch of salt and black pepper, adjusting the seasoning as required. It should taste very moreish! After 12 minutes, give the sprouts a shake and flip any charred ones over. Roast for a remaining 5-8 minutes, or until nice and charred but not burnt. (Keep an eye out for burning in this last cooking time; they can turn quickly.) Let cool and crisp up for 5 minutes on the tray. Serve with cocktail sticks, a sprinkling of flaky salt, if you like, with the dip alongside, topped with the remaining chopped bacon.