Cut the Brussels sprouts in half if they are too big.

Heat oil in a pan over medium to high heat.

Cook bacon till crisp, remove and drain on paper towels.

In the same pan, put in shallots and stir fry till soft.

Put in Brussels sprouts and stir-fry for 1 minute.

Season, add chicken stock and bring to boil.

Cover and lower heat.

Cook for 8-10 minutes - do not overcook the sprouts as this will make them taste bitter.

Remove from heat, add in lemon juice and stir.

Sprinkle with toasted almonds.