The Food Diaries

Brussel sprout tops tossed with olive oil and garlic in a pan

These are tastier and more robust than spinach as they don’t wilt in the pan and retain their vibrant colouring.

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SPICY SESAME WOK-FRIED BRUSSEL SPROUTS >

Spicy sesame wok-fried Brussel sprouts - or how to turn this much-maligned vegetable into a winning dish

This recipe (from Peter Gordon’s Vegetables) is so tasty and moorish you won’t even realise you’re eating sprouts! I also speed up this recipe by using a cook’s cheat (frozen, pre-peeled and finely chopped Asian aromatics - garlic, lemongrass, ginger, red chilli).

In a wok (or large frying pan) add 1 tbs rapeseed/canola oil, then 4 garlic cloves, a 2-inch piece of ginger, and 1 red chilli (all finely chopped). Stir around on medium-high heat till it begins to colour. Now add 1 tsp lemongrass (finely chopped) and stir around. Next add around 2 cups/250g sliced rings of brussel sprouts. Turn the heat up and add 2 tsp toasted sesame seeds (either black or white or a combo) and 1 tsp sesame oil. Stir around. Finally, add 2tbs soy sauce and toss. Remove from heat (the brussel sprouts should still have a bit of a crunch to them). Sprinkle with additional sesame seeds if desired and serve.