Fried Brussels sprouts with lemon, sage and Parmesan crumb

Bring a pan of salted water to the boil and add the sprouts. Cook for 3 minutes, then cool in iced water – as soon as they're cool remove them from the water to prevent them going soggy

Cut the sprouts in half and leave to dry on a paper towel

Meanwhile, place a large frying pan over a medium heat add add the butter. Cook until the butter is just starting to turn a light brown colour, then add the sage and breadcrumbs. Cook, stirring constantly until the breadcrumbs are an even golden brown

Remove from the heat and add the lemon zest and Parmesan

Preheat the oven to 180°C/ gas mark 4

Cover the base of a frying pan with olive oil and place over a medium heat. Place the sprouts cut-side down and roast until golden, about 4 minutes, then roast in the oven for 3 minutes

Remove and season with salt and pepper. Serve covered with the lemon, sage and Parmesan breadcrumbs