This week’s veg box brought all the sprouts, so I thought I would try a recipe recommended to me by a friend. I was lovely, even though I didn’t have all the ingredients. And it made a great lunch. Her recipe calls for cashews, but I used almonds and mustard powder and I used regular mustard. Here is what I did.

I toasted about 50g of broken almonds in a dry pan and then set aside. In a large pan, I heated some oil on med/high and added 1/2 tsp of mustard seeds, some Aleppo pepper flakes, and a tsp of minced garlic and cooked for a minute. Then I added about 259g of Brussels sprouts cut in half, a sprinkle of turmeric, salt, and let that cook on low for about 10 mins until everything looks cooked, but still green. Add a tsp of mustard, half a lemon, and sprinkle of sugar, stir, take off the heat and add almonds. Done and done.