675 g/1 1⁄2lb Brussels sprouts, trimmed 50 g/2 oz butter 25 g/1 oz blanched almonds
1 1⁄2teaspoons breadcrumbs salt and pepper
1 clove garlic thinly pared rind of 1 lemon, chopped


1.Cook the Brussels sprouts in salted, boiling water for 5 minutes, then drain thoroughly, place on a serving dish and keep warm.
2.Heat half the butter in a frying pan, add the almonds and the garlic and stir-fry for a few minutes.
3.Add the lemon rind, season with salt and pepper and remove from the heat. Remove and discard the garlic. Melt the remaining butter in asmall saucepan and stir-fry the breadcrumbs until golden, then stir into the almond mixture, spoon over the Brussels sprouts and serve.

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