Bring 1 litre of salted water to the boil. Cut a 3mm deep cross into the base of the Brussels sprouts and add to saucepan. Cook for 3-4 minutes till tender. Drain and plunge into iced water to cool. Drain.
Heat 30ml oil in a frypan, add almonds and cook till golden. Remove from pan.
Add breadcrumbs and garlic to frypan and cook till golden. Remove from pan.