Teriyaki sprouts with chilli and sesame

Brussels sprouts are probably the most controversial item on the Christmas table - no mean feat when the selection includes bread sauce. For some, they're the little nuggets of goodness that make the meal, for others, they're foul, bitter and smelly. Part of the reason for sprouts' poor reputation doubtless comes from the traditional method of preparation - overboiled. In our opinion, if you want to boil spouts, keep it brief - no more than five minutes - but they're fantastic fried or roast. This recipe keeps it quick and simple and makes the sprouts zing without overpowering their essential nutty goodness.

Ingredients:

• 500g Brussels sprouts, trimmed
• oil for frying to a high temp, e.g. sunflower
• 1-2 red chillies, thinly sliced, seeds removed for less heat, if you prefer
• 2 garlic cloves, thinly sliced
• 3cm fresh ginger, peeled and grated or cut into very thin matchsticks
• 2 tbsp teriyaki sauce
• 1 tbsp sesame seeds

Method:

1. Boil the sprouts in a pan of salted water for about 5 minutes, depending on size, until just tender.
2. Drain, refresh in a bowl of cold water, then drain again. Leave whole, or cut larger ones in half.
3. Heat 2 tablespoons oil in wok or large frying pan. When hot, add the sprouts, chilli, garlic and ginger.
4. Stir fry for 2 minutes, then add the teriyaki sauce and sesame seeds and toss together for a few moments before serving