Gratin of Brussels sprouts with lardons, cream and almonds

• 900 grams brussels sprouts trimmed
• 20 grams butter
• 4 tablespoons sunflower oil
• 150 grams bacon lardons, or rindless back, cut into short fat strips
• 20 grams almonds flaked
• 400 millilitres double cream
• 2 1/2 teaspoons lemon juice
• 5 1/2 tablespoons bread crumbs fresh white
• 4 tablespoons parmesan, parmigiano-reggiano cheese, grated freshly
• 1 x salt and black pepper freshly ground to taste

1. Preheat the oven to 200C/400F/Gas 6.
2. Place the sprouts into a saucepan of simmering salted water and cook for 4 to 5 minutes, until almost cooked.
3. Drain thoroughly, allow to cool slightly, then cut in half.
4. Place the butter and oil into a wide frying pan over a medium heat.
5. Add the bacon lardons and almonds and saute for 3 to 4 minutes, until lightly browned.
6. Add the sprouts and saute for a further 2 to 3 minutes, stirring constantly.
7. Add the cream and bring the mixture to the boil.
8. Boil for 2 to 4 minutes, until the cream has reduced to a rich sauce.
9. Season to taste with salt and freshly ground black pepper.
10. Remove from the heat, add the lemon juice and spoon into an ovenproof gratin dish.
11. Mix the breadcrumbs and parmesan cheese together in a bowl, then sprinkle evenly over the top of the sprout mixture.
12. Place into the oven and bake for 18 to 20 minutes, until the top is golden-brown and the cream visibly boiling.

butter, sunflower oil, bacon, almonds flaked, cream, lemon juice, bread crumbs fresh, parmesan, salt

Taken from recipeland.com/recipe/v/gratin-of-brussels-sprouts-lard-48179 (may not work)