Serves 6-8: Prep time 15 mins: Cook time 25 mins
50ml Rapeseed Oil
4 Small Shallots, peeled and sliced into rings
2 Garlic Cloves, finely sliced
50g Slivered Almonds
50g Cold Butter, cut into cubes
500g Brussels Sprouts, cut in half
1/ Heat the oil in a frying pan over a low heat. Fry the shallots, stirring for 10 mins until golden and brown at the edges. Add the garlic and almonds. Fry for 5 mins more until the garlic is golden. Tip into a bowl.
2/ Melt the butter, and stir-fry the sprouts for 10 mins until softened and starting to brown, adding a splash of water if they start to catch. Season. Toss with half the shallot and almond mix, tip into a dish, then scatter over the other half.