(serves 8)

If you wish substitute one small onion for the shallots. The thinner you shred the Brussels sprouts the better this dish will be. There is a chef’s tool called a mandoline which is perfect for the job. People who usually loathe Brussels sprouts love this recipe.

INGREDIENTS
60g butter
120g shallots (peeled and finely sliced)
8 garlic cloves (peeled and finely chopped)
600g Brussels sprouts (washed, cored and thinly shredded)
1 tsp flaky sea salt
1/4 tsp freshly ground black pepper
4 tbsp Italian parsley leaves
Lemon Infused Olive Oil

METHOD
Place a large frypan over medium heat and add butter to melt. Add shallots and garlic and cook gently until soft but not browned.

Add Brussels sprouts and cook for 4 to 5 minutes or until Brussels sprouts are soft. Season to taste, add parsley and, if you wish, dress with lemon infused extra virgin olive oil.

Lemon Infused Olive Oil

(makes 250ml)

Drizzle over hot green vegetables, particularly special with asparagus or beans.

INGREDIENTS
1 cup light olive oil (this is available at supermarkets, “light” refers to the flavour)
1/4 cup finely grated lemon zest


METHOD
Place oil and lemon zest into a bowl. Stir, cover and place in refrigerator for up to 4 days so that the zest can infuse the oil.

Strain through muslin, discard zest and store oil in a sterilised jar in refrigerator for up to 4 weeks.