Bubble and Squeak

Instructions

1. Whizz the almonds in water and set to one side.
2. Peel and boil the potatoes in filtered water until soft. Drain and mash with the almond milk in a large mixing bowl.
3. In a large pan, sauté the onions in oil for about three or four minutes over a medium heat until the onions turn translucent. Add the Brussels sprouts top and when the tops have softened add the potatoes to the Brussel’s top mixture. Continuing frying for a further five minutes.
4. Season to taste.
5. Serve warm.