Cook the sprouts the day before and set aside in
the fridge. You can also make the topping a day in
advance and store it in an airtight container. To serve,
microwave the sprouts for 1-2 mins or cook in boiling
water to reheat, then toss with the topping, as above.
Remove any tough leaves and trim sprouts, then steam or boil for 10 mins until tender.
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.