Starting to serving: 25 minutes

Active time: 15 minutes

Serves: 4-6 as a side dish

TO BUY

• 150g almonds - chopped
• 1tbsp salt
• 500g Brussels sprouts 
• 200g streaky bacon - cut into lardons (long strips across the grain) 
• 3tbsp olive oil
• 1 lemon - juiced and zested
• Chilli flakes

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.