450g Brussels sprouts
50g butter
2 tsp rapeseed or sunflower oil
1 tbsp black mustard seeds
2 tsp cumin seeds, whole
2 cloves garlic, finely chopped
1 tsp sea salt
2 tbsp dry white wine

Firstly, chop each sprout in half then lay the flat side down on your chopping board and slice each half lengthwise as finely as you can.

Once you’ve done all the sprouts, gently run your fingers through the ribbons to create a little pile of shavings.

Melt the butter and oil in a large frying pan or casserole on a medium heat. When it starts to foam, add the mustard and cumin seeds and gently fry for 30 seconds. Then add the garlic and give it a quick stir. Add the sprouts and salt, stir and cook for two minutes. Add the wine, turn the heat to high, cook for another minute then take the pan off the heat and serve in a heated dish.

Ingredients:

0.25 cup olive oil
500g eggplant, cut into 2cm chunks
2 cloves garlic, finely chopped
450g can tomatoes.

1L boiling water
1 cup instant polenta
4 tbsp grated parmesan

0.5 cup basil, shredded
0.5 cup shredded mozzarella

Preparation:

Heatr the oil in a heavy frying pan over medium-high heat. Brown the eggplant, reduce the heat to medium, and cook for 5-10 minutes, until softened. Add the garlic and tomatoes, and simmer for 10 minutes.  Transfer to a bowl.

Add the water to the pan, and gradually whisk in the polenta.  Keep whisking until thick, about 5 minutes. Remove from the heat, and stir in the parmesan.

Spread the polenta evenly in the pan, and slightly up the sides. Top with the eggplant mix, and the basil. Sprinkle the cheese on top, and cook under the grill until the cheese melts.