Shredded Brussels sprouts with crispy pancetta and balsamic vinegar
Take 150g Brussels sprouts and shred using the shredding option on a food processor. Heat 30ml (2 tbsp) olive or avocado oil in a non-stick pan. Fry the sprouts for 3 minutes and season well with Maldon Sea Salt and freshly ground black pepper. Add crispy pancetta crumbs and 15ml (1 tbsp) of good quality balsamic vinegar. Serve hot with crispy, sticky pork.
Steamed Brussels with lemon almond butter
Steam 200g Brussels sprouts until just tender. Add 50g butter to a non-stick frying pan over high heat – keep on heat until golden and foaming. Remove from heat, add 100g flaked almonds and the juice of 1 lemon. Add the steamed Brussels sprouts, season well and toss. Serve with grilled calamari or linefish.