Method

1. Add the white, black, pink and Sichuan peppercorns to a mortar and pestle and grind to a coarse consistency. Reserve one-third of the pepper mixture for seasoning your protein.

2. Add the diced bacon to a cold heavy based fry pan and cook over medium-low heat until the fat has rendered and the bacon is golden and crisp.

3. Add the shallot and garlic and cook for 2–3 minutes until softened and fragrant.

4. Add the Brussels sprouts, cook until lightly caramelised and be careful not to burn the garlic. Stir through two-thirds of the pepper blend.

5. Deglaze the pan with the white wine and simmer until reduced and no strong alcohol smell remains.

6. Pour in the stock and simmer until reduced by approximately half.

7. Add the cannellini beans and Bulla Cooking Cream. Simmer gently for 4–5 minutes until the sauce has thickened and coats the beans. Season to taste with sea salt.

8. While the beans are simmering, season your Spanish mackerel, pork chops or chicken with the reserved pepper blend and a generous pinch of salt. Cook your protein of choice until golden and cooked through.

9. Spoon the cannellini bean mixture onto serving plates and top with your cooked protein.

10. Finish with chopped parsley, a drizzle of extra virgin olive oil and a lemon wedge.