Step 1: Preheat a fan-forced oven to 200C.

Step 2: Place the Chicken Stock into a large saucepan over high heat and bring to a boil.

Step 3: Add the Ras el Hanout and the Brussels sprouts and allow to braise for 4 to 5 minutes or until just cooked through. For softer sprouts, cook for a further 3 to 4 minutes.

Step 4: Using a slotted spoon, scoop out the sprouts and place on a serving platter

Step 5: Bring the stock back to a boil and reduce it by half.

Step 6: Meanwhile, place the speck and shallots onto a lined baking tray and place into the preheated oven for 6 to 8 minutes, or until crispy. Remove from the oven and drain off the fat.

Step 7: Pour the reduced stock over the sprouts, add the speck, and shallots, and mix gently.

Step 8: To serve, spoon over the yoghurt, add the mint and marjoram, then drizzle with Extra Virgin Olive Oil and season to taste.