Gratin of Brussels Sprouts

Preheat the oven to 200C. Boil the sprouts in salted water for 5 mins, then drain, allow to cool slightly, and cut in half. Place the butter and oil in a frying pan, then fry the bacon lardons and almonds for 4 mins or until lightly coloured. Add the sprouts, and fry for 3 mins more.
Pour in the cream, and bring it all to a boil. Simmer for 3 mins, season well, and add the lemon juice before transferring to a gratin dish. Cover the top with a sprinkling of mixed breadcrumbs and parmesan, and bake in the oven for 20 mins. Serve as a delicious side to white meat, fish, or veggie dishes.

30 mins

8 serving

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