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Tail the sprouts and blanch in boiling water for 8 or 9 minutes. While they are
cooking, warm a pan over a medium heat; toast the almonds until a light golden colour.
Remove from the pan and set aside. Add the butter to the pan and when foaming add the
bacon or pancetta. Fry until crispy with a little bit of bite left to it. Remove from
the pan and drain on kitchen paper.
Whizz the bread in a food processor until there are no large lumps left. Fry the crumbs
in the bacon fat with the herbs and shallots; if you are using rosemary, chop it finely.
Add the lemon and orange zest, taking care not to grate either fruit to the bitter pith.
Drain your sprouts, pop them in a serving dish and scatter over the bacon, almonds and breadcrumbs. Delicious, crunchy, savoury sprouts.
© William Leigh
750g Brussels Sprouts
100g bacon or pancetta, diced – cubetti would be fine
75g flaked almonds
2 slices day old bread, without crusts
a few sprigs of thyme or rosemary
2 shallots, finely chopped, or half an onion
zest of a lemon and an orange