Brussels sprouts gratin

1. 1

   Preheat the oven to 200C/180C Fan/Gas 6.

2. 2

   Place the sprouts into a saucepan of simmering salted water and cook for 4-5 minutes, until almost, but not quite, cooked. Drain thoroughly, allow to cool slightly, then cut in half.

3. 3

   Place the butter and oil into a wide frying pan over a medium heat. Add the bacon lardons and almonds and gently fry for 3-4 minutes, until lightly browned.

4. 4

   Add the sprouts and fry for a further 2-3 minutes, stirring constantly.

5. 5

   Add the cream and bring the mixture to the boil. Boil for 2-4 minutes, until the cream has reduced to a rich sauce. Season to taste with salt and freshly ground black pepper.

6. 6

   Remove from the heat, add the lemon juice and spoon into an ovenproof gratin dish.

7. 7

   Mix the breadcrumbs and Parmesan together in a bowl, then sprinkle evenly over the top of the sprout mixture.

8. 8

   Place into the oven and bake for 20 minutes, until the top is golden-brown and the cream visibly boiling.

9. 9

   Remove from the oven and serve in the gratin dish (when the dish has cooled slightly).

1 serving ≈ 131 g

Nutrition values are estimates. - means data is unavailable.