Don't over cook sprouts!

300g Brussel sprouts
50g unsalted cashew nuts
1tbsn olive oil
3cm peice of root ginger, grated
1 tbsp honey
2 tsp lemon juice, plus zest

300 g Brussel sprouts 50 g unsalted cashew nuts 1 tbsn olive oil 3 cm peice of root ginger, grated 1 tbsp honey 2 tsp lemon juice, plus zest

Trim the stalks from the sprouts and cut them into quarters. Blanch in boiling water for two minutes. Drain

Heat a fryin gpan and dry-fry the cashew nuts over a medium heat until lightly toasted. Set to one side.

Pour the live oil into the pan, then stir-fry the root giner, honey and lemon juice for one minute. Add the sprouts and stir-fry until tender, then toss with the cashew nuts and add lemon zest to taste.