Sautéed Brussels sprouts, bacon & toasted almonds

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.