Brussel Sprouts – Chilli charred with lemon
600g Brussel sprouts, trimmed at base
2 tbsp olive oil
4 garlic cloves, crushed
1-2 tsp chilli flakes
1 lemon – zest & juice
Bring a pan of salted water to the boil.
Add the Brussels sprouts and cook for 4-5 mins until just tender, drain & leave to cool a little before slicing in half vertically.
Heat 2 tbsp olive oil in large frying pan over medium heat, add garlic & cook but don’t burn – remove garlic from pan & discard
Add chilli flakes & pinch salt to oil, put sprouts cut-side down in pan & leave to cook for approx 10 mins – don’t move them as want them to get a colour.
Add 1/2 zest of lemon & juice, then cook for a few mins more.
Put into a dish top with rest lemon zest & season (they will keep warm in a low oven for approx 20 mins if necessary)