- 1kg Brussels sprouts
- 50g white bread, preferably ciabatta
- 2 tbsp olive oil, plus extra to serve
- 25g flaked almonds
- 1 garlic clove, finely chopped
- zest 1 lemon
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.