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