• Check over 32 Brussels Sprouts. Trim any gnarly ends and remove any leaves that have brown bits or just generally don't appear appealing to eat.
  
• Boil a kettle of water.
• Add the sprouts to a saucepan along with 1 tsp Fine Salt. Cover with the boiling water.
  
• Bring to the boil then cook for around 5 minutes. Check that the sprouts are tender all the way through using a small sharp knife.
  
• Drain the water then take the lid off the pan and allow to sit and steam a little dryer without the lid for a couple of minutes.
  
• If your air fryer has a preheat setting, start this now.
• Take 16 rashers Smoked Steaky Bacon and cut them in half with a sharp knife.
  
• Take one half rasher and place a now slightly cooled sprout in the middle. I like to do this stalk side up.
  
• Wrap the bacon up and over the sprout. Secure with a cocktail stick directly through the core of the sprout and through the other side.
  
• Repeat with the remaining bacon and sprouts. I find it most efficient to work in batches.
  
• Set all the sprouts out ready with the top of the sprout side up.
  
• Use tongs to add the sprouts to the air fryer. In my fryer, I need to do this in 2 batches - I can fit a maximum of 20 in my basket at a time.
  
• Air fry for 10 minutes at 200℃/390℉.
  
• Move the cooked sprouts to a plate and repeat with the remaining sprouts.
  
• Remove the cocktail sticks before serving. Use some fresh cocktail sticks to serve if needed.
  

Make the Creamy Cranberry Dip

• While the sprouts are air frying, make this simple dip by adding 50g Cranberry Sauce and 50g Sour Cream to a small bowl.
  
• Mix thoroughly and you're ready to dip!