500g small brussels sprouts, halved, outer leaves discarded
1 tablespoon olive oil
20g unsalted butter
8 bacon or pancetta slices, chopped
1 garlic clove, finely chopped
1 cup whole almonds
2 tablespoons chopped flat-leaf parsley
Blanch the brussels sprouts in boiling salted water for 3-4 minutes until fork-tender. Drain and refresh under cold water.
Meanwhile, heat the oil and butter in a frypan over medium-high heat. Add the bacon and cook, stirring, for 2-3 minutes until it begins to crisp. Add the garlic and almonds, then cook, stirring, for a further minute. Add the brussels sprouts and toss for 2-3 minutes to warm through. Remove from heat, stir in the parsley, then serve.