A polarising vegetable, these miniature cabbage buds are best enjoyed when fried, with the charred crispy leaves neutralising their natural bitterness. Ingredients2kg Brussels sprouts, cut in half 150g lentils 1 bunch of mint 1 bunch of parsley Salt Dressing2 tbls hot English mustard 100ml vincotto (substitute: aged balsamic) 200ml olive oil Salt and pepper

  1. Heat olive oil in a deep pan on high heat
  2. Boil lentils in simmering water until tender
  3. Whisk together dressing ingredients
  4. Once oil is hot, cook brussels sprouts in small batches until golden and crispy
  5. Season with salt, add dressing, mint, parsley and lentils & mix!