The perfect accompaniment to your Christmas Dinner – crispy fried Brussel Sprouts with Kale, Truffle and Almonds. The Christmas Greens with Truffle are a must make this festive season!

For the Brussel Sprouts with Truffle, you’ll need:

• 400g Brussel Sprouts, trimmed and halved lengthways
• 200g Kale or Kale Sprouts (Kalettes)
• 2 tbsp Cornflower
• 100g Flaked Almonds
• 2 Cloves of Garlic
• 3 tbsp Olive Oil
• 1 tbps Truffle Oil
• 100g grated Parmesan
• Fresh Truffle (optional)

First, chop the Kale into 2 cm strips. Then, make sure your sprouts and kale are dry by patting with kitchen paper or a dry clean tea towel. Sprinkle over the cornflower and make sure all of the greens get a thin coating. Season well with salt and pepper.

Meanwhile, toast the flaked Almonds in a dry pan on a medium heat for just 1-2 mins, until they go a light golden brown. Be careful here, as they can catch and burn very quickly.

Heat the Olive Oil in a large frying pan over a medium – high heat. Add the Brussel Sprouts and Kale and fry for 4-5 mins. Allow them to colour before turning and fry until they are crispy and golden. Turn the heat down to low-medium. Crush (or finely chop) the Garlic and add this, as well as the toasted flaked almonds; stir through.

Serve up the crispy, garlicky greens in a large platter. Scatter over the grated parmesan and drizzle over the truffle oil. If you are using them, now is the time to grate or slice over the fresh truffle before taking to the table.