SPROUTS, BACON AND ALMONDS
Ingredients
- 16 rashers smoked streaky bacon
- 40g/1½oz butter
- 1kg/2lb 4oz Brussels sprouts
- sliced in half
- 200g/7oz almonds
Directions
- Cut the bacon into pieces the shape of a postage stamp.
- Melt the butter over a moderate heat in a large frying pan. Cook the bacon until it starts to crisp.
- Add the sliced sprouts to the bacon and cook for six minutes so that the cut edge starts to brown
- Add the almonds to the pan toast for a further two minutes. Serve.
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