Ingredients

• 900g/2lb Brussels sprouts
• trimmed
• 20g/¾oz butter
• 4 tsp sunflower oil
• 150g/5oz bacon lardons (or rindless back bacon
• cut into short fat strips)
• 20g/¾oz flaked almonds
• 400ml/14fl oz double cream
• 2½ tsp lemon juice
• 5 tbsp fresh white breadcrumbs
• 4 tbsp freshly grated Parmesan
• salt and freshly ground black pepper

Directions

• Preheat the oven to 200C/180C Fan/Gas 6.
• Place the sprouts into a saucepan of simmering salted water and cook for 4-5 minutes
• until almost
• but not quite
• cooked. Drain thoroughly
• allow to cool slightly
• then cut in half.
• Place the butter and oil into a wide frying pan over a medium heat. Add the bacon lardons and almonds and gently fry for 3-4 minutes
• until lightly browned.
• Add the sprouts and fry for a further 2-3 minutes
• stirring constantly.
• Add the cream and bring the mixture to the boil. Boil for 2-4 minutes
• until the cream has reduced to a rich sauce. Season to taste with salt and freshly ground black pepper.
• Remove from the heat
• add the lemon juice and spoon into an ovenproof gratin dish.
• Mix the breadcrumbs and Parmesan together in a bowl
• then sprinkle evenly over the top of the sprout mixture.
• Place into the oven and bake for 20 minutes
• until the top is golden-brown and the cream visibly boiling.
• Remove from the oven and serve in the gratin dish (when the dish has cooled slightly).