200g brussel sprouts, grainy mustard, 1 lemon, butter
Brussel sprouts came into season yesterday and I am determined to bring sexy back to these underrated teeny cabbages. Growing up most of us associate Christmas lunch with being forced to eat soggy, bitter sprouts but done well, sprouts can be an indulgent treat. They're perfect partnered with a little lemon juice and butter with mustard bringing out the sweet natural flavour.
1) Brussel sprouts take 6 minutes to cook - drop them into a pan of salted, boiling water, checking first to discard any which smell bitter and peeling off any leaves which look old or scarred.
2) Strain the sprouts and add back into the hot pan with a tablespoon of butter, half a teaspoon of grainy mustard and a squeeze of lemon juice.
3) Stir until the sprouts are coated and serve.