Cook the Brussels sprouts in a saucepan of boiling salted water for 8-10 minutes. Drain and refresh in a bowl of ice and water. Drain again when the sprouts have cooled.
Add the bacon lardons to a non-stick frying pan, and fry over a medium heat until crisp.
Add the cream and crushed garlic to a small pan and bring to the boil.
Stir the sprouts into the crisp bacon; then stir in the hot cream.
Season with salt and pepper and serve straightaway.
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