Wash the Brussels sprouts and trim the stalky bases so they’re neat and flat. Pull off any torn leaves (see our tip on what to do with them). Halve the sprouts.
Peel the garlic and thinly slice it. Pick the sage leaves off their stalks.
Add 1 tbsp oil to a deep frying pan or wok set over a medium heat. Add the sprouts with a little pinch of salt and pepper. Slide in the sliced garlic. Stir fry for 6-8 mins, till the sprouts are just tender and golden at the edges. Stir through the sage leaves and cook for1 min.
When the sprouts are cooked, squeeze over a little lemon juice. Taste and add more lemon juice or a pinch of extra salt and pepper if needed. Tumble the sprouts into a serving bowl and serve.
Low Waste, No Waste
Don't just throw away or compost the torn outer leaves you removed form the Brussels sprouts. Look up our recipe for Brussels Bhajis at www.abelandcole.co.uk and turn them in a deliciously crunchy, spiced snack.
Love Your Leftovers
Leftover Brussels will keep in the fridge in a sealed container for up to 3 days. They're great used to make classic bubble 'n' squeak. Boil and roughly crush a few potatoes, then tip them into a frying pan with the leftover Brussels, a glug of olive oil and a good pinch of salt and pepper. Fry, stirring often, for 10-15 mins till well combined and the bubble 'n' squeak has plenty of crusty golden bits. Serve for breakfast with poached eggs.