Cumin Brussels Sprouts

Cooking time
Serves6-6 people
Vegetarians Gluten-free diets

To cross or not to cross? We prefer the Third Way: cut your sprouts in half (smaller sprouts) or quarter (larger ones). It makes for super-speedy cooking and helps the flavours absorb.

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  • 800g Brussels sprouts
  • 1 tsp cumin seeds
  • 50g butter
  • Sea salt and freshly ground pepper
  • 1 lemon, zest and juice

Prep: 10 mins | Cook: 5-8 mins

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1. Strip any sad-looking outer leaves from your sprouts, if needed. Halve or quarter them, according to size.
2. Place a frying pan or wok over a high heat. Toast the cumin seeds for 1 min. Add the butter. Let it froth up, sizzle and go a little golden brown.
3. Add your sprouts, a good pinch of salt, pepper and the lemon zest. Cook for 2 mins, till the sprouts start to soften and colour a little.
4. Add 2-3 tbsp water. Let it sizzle up and almost evaporate, till the sprouts are bright green and tender. You should have a silky butter sauce.
5. Squeeze over a good bit of lemon juice. Taste. Adjust seasoning, if needed. Serve.
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Really nice!!