First make sure you prepare the sprouts properly by trimming the base and removing any grubby outside leaves
Next chop them in half, this makes them prettier to serve and quicker to cook.
Cook the sprouts for 2 minutes in a pan of boiling salted water, lid on. By keeping their time in the water relatively brief, it prevents the sprouts becoming too waterlogged and also preserves their colour.
Make sure you drain the sprouts thoroughly. It’s important to get rid of any excess water so you can sauté the sprouts properly and pick up a bit of colour in the pan.
Drizzle them with olive oil and season with a little salt and pepper.
Heat a couple of tablespoons of olive oil in a pan and when up to temperature tip in the sprouts.
Crush in the garlic and toss to spread evenly through the pan.
Add the butter and cook for 2 - 3 minutes. Letting the butter brown lightly adds a nice, nutty flavour.
Scatter in the flaked almonds and allow them to toast lightly.
Squeeze over a little lemon juice and serve.
