Method

• 1.
  Bring a large saucepan of salted water to the boil over high heat. Add sprouts and cook for 2 minutes or until just before tender. Drain and place in a bowl of iced water to stop the cooking process. Drain again and set aside.
• 2.
  Slice the speck into batons. Heat 2 tbs oil in a non-stick frypan over medium heat and cook speck, stirring occasionally, for 6-8 minutes or until golden brown. Add maple syrup and cook for 1-2 minutes or until bubbling. Add sherry vinegar and stir to combine, then set aside.

• 3.
  Place remaining 1/4 cup (60ml) oil in a second frypan over high heat. Add sprouts and cook, tossing the pan, for 2-3 minutes or until caramelised. Add speck mixture and toss to coat. Transfer to a serving plate and scatter with hazelnuts.