Brussels Sprouts with Tacos & Smoked Almonds
Recipe by Ross FeatherstonePhotography by Katy Lanceley
“Tacos de jamón have no connection with Mexican tacos, but rather involve cubes, chunks or slices of one or more type of ham.”
1kg brussels sprouts
150g of tacos or pancetta
100g smoked almonds
Cut the tacos into lardons and slice the sprouts in half.
Melt the butter over a moderate heat in a large frying pan. Add the tacos and y for 2-3 minutes until starting to crisp.
Add the sliced sprouts to the tacos and cook for six minutes so that the cut edge starts to brown. Add the almonds to the pan and toast for a further two minutes. Serve.