Via: Martin Poole
Cook the sprouts in a large pan of boiling salted water for 3 minutes. Drain, then run under the cold tap, transfer to a bowl and cover with cold water. Halve any larger sprouts.
Meanwhile, heat a dry non-stick frying pan until hot, add the almonds and fry for 2-3 minutes, tossing the pan occasionally, until toasted. Remove to a plate.
Return the pan to the heat, add the pancetta and cook over a medium heat for 6-8 minutes, allowing the fat to render out, until crisp. Remove with a slotted spoon to a plate lined with kitchen paper, leaving the fat behind in the pan.
Add the shallots and thyme to the pan, cook gently for 10 minutes until softened, then drain the sprouts well, add them to the pan and increase the heat. Stir-fry for 2-3 minutes until the shallots and sprouts begin to turn golden. Return the almonds and pancetta to the pan and stir-fry for 2 minutes to heat through. Season to taste and serve.