Sprouts with Walnuts, Shallots and Camelina Seeds

Want to keep Christmas local this year? This Hodmedod's recipe uses UK-grown Camelina seeds, a food that has been grown here for thousands of years. They have a mild, nutty flavor with a subtle spiciness, similar to horseradish, radish, or turnip. The recipe takes 10 minutes to prep, 20 minutes to cook.
 
Ingredients

• 500g Brussels Sprouts
• Drizzle Olive Oil
• 2 Banana Shallots, peeled and finely diced
• Large handful Walnuts, roughly chopped
• 5 sprigs fresh Thyme Leaves
• 1 tbsp Camelina Seeds
• Salt and Pepper to season

Method

1. Remove any tough or overly grubby outer leaves from the sprouts and give a rinse under cold water. Put into a medium/large saucepan with a pinch of salt
2. Boil the kettle then pour over the sprouts,enough water to cover them, bring back to the boil then simmer for 5-10 minutes. How long depends on the size of the sprout - test with the point of a knife, it should slide into the sprout fairly easily but there still be some 'bite' - you don't want overcooked, mushy sprouts!
3. Drain then submerge in cold water to stop any further cooking. Drain again
4. Put the shallots along with a drizzle of olive oil in a smallish frying pan and gently saute until they are soft and translucent
5. Add the walnuts and thyme and toss together
6. Add the sprouts and camelina seeds and a good dash of salt and pepper
7. Toss or stir over a medium/high heat until the outside of the sprouts are just starting to caramelise
8. Serve immediately.