Firstly bring a large pan of water to the boil. Add the salt and whole sprouts, and cook
for 6/7 minutes until tender, then drain and leave to cool.
Cook the bacon on a grill until crispy and then leave to cool.
Once cold chop finely with a cook's knife.
On the same grill, toast the sliced almonds very slowly until golden brown.
Add the oil and butter to a large frying pan over a medium heat, then add the halved
Brussels sprouts and cook for about 3-4 minutes until tender and golden in colour,
tossing and stirring to avoid them burning and going bitter.
Add the thyme, bacon and toasted almonds and serve with a festive or Sunday roast.
500g Brussels sprouts
2 slices of bacon
tablespoon of rapeseed oil
5g sliced almonds
flat parsley to garnish
sprig of thyme
salt & pepper splash of lemon juices