Crisp-topped sprouts

• Brussels sprout↗1kg kg
• white bread↗50g g

  preferably ciabatta

• olive oil↗2 tbsp tbsp

  plus extra to serve

• flaked almond↗25g g
• garlic clove↗1

  finely chopped

• lemon↗zest 1

  zest 1

Step-by-step instructions

1. 1

   Remove any tough leaves and trim sprouts, then steam or boil for 10 mins until tender.

2. 2

   Tear the bread into crumbs. Heat a large frying pan and pour in the olive oil. Add the bread and fry until just crisp. Tip in the flaked almonds, garlic and lemon zest, then cook gently until everything is golden. Place the sprouts in a serving dish, season, then toss with the crumbs and a little extra olive oil to finish.