In a bowl mix together the crème fraiche, clotted cream and horseradish sauce, then set aside.
Bring a pan of salted water to the boil, add the sprouts and simmer for 4 minutes to cook. Drain well in a colander then blanch immediately under cold running water to retain the vibrant green colour. In a frying pan, add the vegetable oil and fry the sliced bacon strips until crisp and golden.
Carefully remove bacon from the pan with a slotted spoon and drain on some kitchen paper. Return the sprouts to the bacon pan and sauté in the bacon fat for a few minutes until they just start to colour
Remove from the heat and add the cream mixture, crispy bacon and chopped parsley. Ensure they are liberally coated, finely grate on some fresh Horseradish root for extra kick, season to taste and serve.
Get ahead of time by pre-cooking and blanching your sprouts the day ahead. Make sure they are completely cold though, or they will continue to cook.