Put the cream in a high-sided pan with the bay leaf, peppercorns and garlic. Bring slowly to the boil, then lower the heat and simmer until reduced by half, stirring frequently so it doesn’t catch. Meanwhile, steam or boil the sprouts for 3–4 minutes, until just tender.
Strain the cream into a clean pan and place over a low heat. Add the sprouts and about half the lemon zest and leave u