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

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.