1) Clean the Brussels sprouts by removing any bad leaves and trimming off the stem. Cut an X across the bottom of the sprouts and blanch in salted boiling water for 5-7 minutes, strain and let sit.
2) Add the cut streaky bacon to a pan over a medium heat and cook the bacon until golden brown. Leaving the fat from the bacon in the pan for flavour, add the cooked brussels sprouts and sauté for 5-7 minutes or until the sprouts start to turn golden brown.
3) Add the Dijon mustard and stir to coat all the sprouts evenly. Cook for a further 3-4 minutes then sprinkle with salt and pepper.
4) Pour the sprouts into a serving dish and serve hot.