Preheat oven to 200°c. Place butter into a large frying pan over a medium heat. Add the bacon and almonds and sauté for 3-4 minutes until lightly browned.

Add the sprouts and sauté for a further 2-3 minutes, stirring constantly.

Add the cream and bring the mixture to the boil. Boil for 2-4 minutes until the cream has reduced to a thick sauce. Season to taste with salt and freshly ground black pepper.

Remove from the heat. Add the lemon juice and spoon into an ovenproof dish.

Mix the breadcrumbs and Parmesan cheese together in a bowl then sprinkle evenly over the top of the sprout mixture.

Place into the oven and bake for 20 minutes, until the top is golden and the cream visibly boiling.

Remove and serve straight from the dish.