I have been slowly coming round to the brussels sprout. Fried rather than boiled, partnered with the meat of the pig and slathered in cream, these are the sprouts for me. They never see water in this recipe – only hot butter, cream and bacon. The almonds were an inspiration.
Enough for 2 as a side dish, 4 as a main dish with brown rice
smoked streaky bacon 100g
brussels sprouts 400g
whole unskinned salted almonds 100g
double cream 250ml
Cut the bacon into finger-width strips and let them cook in a large, shallow pan over a moderate heat till the fat runs and colours to a pale gold.
Peel and thinly slice the onion. Trim the sprouts and cut each one in half. Place them cut-side down in a single layer in the pan, add the butter and let the sprouts brown very lightly, then add the onion.
Continue cooking for about 10 minutes, until the sprouts are softening and the onion is translucent. Add the almonds, then the cream. You don't need salt, because of the salted almonds and the bacon.
Leave to bubble briefly, then serve.
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