450g Brussels sprouts,

30ml olive oil

70ml sriracha sauce

30ml maple syrup

60ml soy

15g cornflour, mixed with 30ml water

25mm piece ginger, matchsticks

15ml rice vinegar

6 sliced spring onions

20g sesame seeds


1. Toss the sprouts in oil, season well

2. Roast at 200c for 30 minutes until charred

3. Sauce – mix it all together, bring to boil

4. Add cornflour

5. Toss in the sprouts

6. Serve with the onions and sesame seeds