- 1kg Brussels sprout
The quintessential Christmas dinner veg, Brussels sprouts are thought to have been cultivated in…
- 50g white bread, preferably ciabatta
- 2 tbsp olive oil, plus extra to serve
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 25g flaked almond
- 1 garlic clove, finely chopped
- zest 1 lemon
Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…
Remove any tough leaves and trim sprouts, then steam or boil for 10 mins until tender.
Tear the bread into crumbs. Heat a large frying pan and pour in the olive oil. Add the bread and fry until just crisp. Tip in the flaked almonds, garlic and lemon zest, then cook gently until everything is golden. Place the sprouts in a serving dish, season, then toss with the crumbs and a little extra olive oil to finish.
Get aheadCook the sprouts the day before and set aside in the fridge. You can also make the topping a day in advance and store it in an airtight container. To serve, microwave the sprouts for 1-2 mins or cook in boiling water to reheat, then toss with the topping, as above.