Brussels sprouts gratin recipe
 These sprouts will keep everyone happy - bacon, double cream, almonds and parmesan make for a luscious accompaniment to Christmas turkey. 900g/2lb Brussels sprouts, trimmed20g/¾oz butter4 tsp sunflower oil150g/5oz bacon lardons (or rindless back bacon, cut into short fat strips)20g/¾oz flaked almonds400ml/14fl oz double cream2½ tsp lemon juice5 tbsp fresh white breadcrumbs4 tbsp freshly grated Parmesan salt and freshly ground black pepper 900g/2lb Brussels sprouts, trimmed 20g/¾oz butter 4 tsp sunflower oil 150g/5oz bacon lardons (or rindless back bacon, cut into short fat strips) 20g/¾oz flaked almonds 400ml/14fl oz double cream 2½ tsp lemon juice 5 tbsp fresh white breadcrumbs 4 tbsp freshly grated Parmesan salt and freshly ground black pepper Method Preheat the oven to 200C/180C Fan/Gas 6.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.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. Add the sprouts and fry for a further 2-3 minutes, stirring constantly.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.Remove from the heat, add the lemon juice and spoon into an ovenproof gratin dish.Mix the breadcrumbs and Parmesan together in a bowl, then sprinkle evenly over the top of the sprout mixture.Place into the oven and bake for 20 minutes, until the top is golden-brown and the cream visibly boiling.Remove from the oven and serve in the gratin dish (when the dish has cooled slightly). Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. 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. 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. 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. 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. Add the sprouts and fry for a further 2-3 minutes, stirring constantly. Add the sprouts and fry for a further 2-3 minutes, stirring constantly. 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. 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. Remove from the heat, add the lemon juice and spoon into an ovenproof gratin dish. Remove from the heat, add the lemon juice and spoon into an ovenproof gratin dish. Mix the breadcrumbs and Parmesan together in a bowl, then sprinkle evenly over the top of the sprout mixture. Mix the breadcrumbs and Parmesan together in a bowl, then sprinkle evenly over the top of the sprout mixture. Place into the oven and bake for 20 minutes, until the top is golden-brown and the cream visibly boiling. Place into the oven and bake for 20 minutes, until the top is golden-brown and the cream visibly boiling. Remove from the oven and serve in the gratin dish (when the dish has cooled slightly). Remove from the oven and serve in the gratin dish (when the dish has cooled slightly).