Ingredients

• 500g Brussel Sprouts

• 100g Pancetta - cut into 1cm pieces (optional)

• 1 x Medium onion - diced

• 3 x Garlic cloves - finely diced

• Olive oil

• 2 x Tablespoons chicken or vegetable stock

• 1 x Tablespoon yellow mustard seeds - ground. See note

• 1 x Tablespoon sumac

• 1 x Teaspoon cumin seeds - ground

• 1/4 x Teaspoon black pepper

Preparation

To start, lightly fry down the pancetta pieces until crisp, then set aside.

Trim the outer leaves of the brussel sprouts and place in a large pot of boiling water for 6 minutes until slightly tender then drain and chill in cold water, then set aside.

Next, in the same pan as the pancetta add a little olive oil (depending how much fat is left from the pancetta) and when hot, add the onions and garlic and cook down until nicely caramelised.

Then, add the chicken stock followed by the ground mustard seeds, sumac, black pepper and cumin. Stir well then add the brussel sprouts and pancetta pieces and again, stir well so the mixture fully covers the brussel sprouts.

Important: Yellow mustard seeds quickly lose their flavour when ground so important they are ground just prior to commencing the recipe.