CRUNCHY BRUSSELS SPROUTS WITH CHEESE

This is yet another delicious way to eat Brussels sprouts why not try them with a little cheese?

Serves 4-6

24 small brussels sprouts

Knob of butter

1 Tbsp extra-virgin olive oil, plus more for rubbing

sea salt and freshly ground black pepper

1/4 cup grated cheese of your choice (parmesan or aged cheddar works well)

Method

Wash the brussels sprouts well. Trim the stem ends and remove any raggy outer leaves. Cut in half from stem to top and gently rub each half with olive oil, keeping it intact (or if you are lazy just toss them in a bowl with a glug of olive oil).

Heat 1 tablespoon of olive  with knob of butter in your largest fry pan over medium heat. Don't overheat the fry pan, or the outsides of the brussels sprouts will cook too quickly. Place the brussels sprouts in the pan flat side down (single-layer), sprinkle with a couple pinches of salt, cover, and cook for roughly 5 minutes; the bottoms of the sprouts should only show a hint of browning. Once just tender, uncover, turn up the heat, and cook until the flat sides are deep brown and caramelised. Toss them once or twice to get some browning on the rounded side. Season with more salt, a few grinds of pepper, and a dusting of grated cheese. I suggest eating them straight away!