4 slices stale white bread
1 tbsp butter
2 tbsp olive oil
3 garlic cloves, crushed
1 red chilli, deseeded and finely chopped
1 tbsp capers, washed, drained and roughly chopped
1 Preheat the oven to 190°C/gas mark 5. Wash the Brussels sprouts and set aside to drain.
2 Tear the bread into chunks and bake in the oven for 10-15 minutes until dry and crispy. Transfer to a food processor and pulse it into fairly rough crumbs, or rub it into crumbs with your hands. Set aside.
3 Bring a saucepan to a rolling boil and blanch the sprouts for no longer then five minutes. Drain thoroughly.
4 In a wide-based frying pan, heat the butter and oil, then fry the garlic, chilli and capers until the garlic is golden brown. Quickly toss the sprouts in the pan. Season to your liking and scatter with the breadcrumbs.