Charred Brussels Sprouts with Crispy Lardons

Starting to serving: 25 minutes

Active time: 15 minutes

Serves: 4-6 as a side dish


        TO DO:
        1. In a large, dry pan, toast the almonds over medium heat, watching carefully until they are a little browned, then set them aside. 

        2. Put a pot of salted water on the stove and bring to the boil.

        3. Add the Brussels whole and boil for 4-5 minutes, until just tender.

        4. Drain the water, return the Brussels to the pan and toss over medium heat for 1 minute to evaporate remaining water.

        5. Remove from the pan and slice each one vertically in half (keeping the core intact).

        6. Meanwhile, heat olive oil in a large skillet, add the bacon and cook over medium heat, until lots of the fat has come out of the bacon and it is nice and crispy. Remove with a slotted spoon, keeping the fat and oil in the pan. 

        7. Add the halved Brussels to the oil and toss to coat each one well.

        8. Arrange them cut-side down and set over medium heat to char. Leave them undisturbed for 8-10 minutes to get a deep brown colour on the cut face.

        9. Add the lemon juice, bacon and almonds back to the pan and toss well.

        10. Pour everything onto a serving plate and top with chilli flakes and lemon zest. 

        Tags: #steaksides