Brussels Sprouts with Mustard
5OO grams small Brussel sprouts
1 tbsp sunflower oil
½ tsp black mustard seeds
½ tsp cumin seeds
2 large garlic cloves, finely chopped
½ tsp cayenne pepper
Salt and black pepper
1 teaspoon gram flour, sifted
Trim sprouts and add to a pan of boiling water and return to the boil.
Cover and simmer for 3 minutes
Drain, reserving 150 ml of water.
Heat the oil in a large non-stick pan over a medium heat. Add the mustard seeds and briefly cover. Add cumin, garlic and cayenne pepper. Reduce to a low heat and stir fry for 1 minute.
Add sprouts to pan and cook for 3 minutes. Season to taste.
Pour in the reserved liquid, increase heat and simmer until reduced by half.
Sprinkle in gram flour and stir until stock is absorbed and the sprouts are coated with a thin sauce.