For those of you, like me, who are not particularly fond of sprouts, this idea will change your mind. Heat a wok and add 1 tablespoon vegetable oil, followed by 4 chopped garlic cloves, a thumb of ginger, peeled and chopped, and 1 red chilli, chopped (more or less to taste). Fry until beginning to colour. Add 1 teaspoon chopped fresh lemon grass (don’t use the outer 2 layers or the base of the stem) and cook for 20 seconds, then add 2 handfuls of Brussels sprouts, sliced into rings. Turn the heat up and add 2 teaspoons toasted sesame seeds (I used a mixture of white and black) and 1 teaspoon toasted sesame oil. Stir over a high heat to cook – you still want them to be crunchy. Add 2 tablespoons soy sauce and toss together, then taste and add extra salt or soy sauce, if necessary. These are especially good served with grilled or steamed fish, poached chicken and barbecued pork chops.