Roasted brussels sprouts with chilli

(Serves 4 as a small plate)

• 2 tbsp extra-virgin olive oil
• 2 tbsp butter
• 0.5 tsp dried red chilies
• 800g brussels sprouts
• 0 Sea salt
• 0 Freshly ground black pepper
• 2 tbsp brandy
• 4 tbsp white wine
• 0.5 lemon
• 4 tbsp golden-brown breadcrumbs
• 0 Olive oil pão

Step 1
Increase the amount of chillies or use fresh small red chillies if you want to give it a proper kick.

Step 2
Half a bunch of fresh parsley, chopped.

Step 3
Heat the oven to 220C/475F/gas mark 7.

Step 4
Melt a tablespoon each of the butter and olive oil over medium heat in a heavy-duty shallow pan that can be used in the oven.

Step 5
Add the chilli and toast until fragrant.

Step 6
Add the brussels sprouts and toast really well by gently increasing the heat.

Step 7
Season well with salt and pepper, stir well and transfer the pan to a hot oven and roast until the sprouts are cooked through.

Step 8
Transfer the pan back to the stove on a high heat and quickly add the remaining butter and olive oil.

Step 9
Mix well to melt, deglaze with the brandy and then the wine, cook down quickly and add the chopped parsley.

Step 10
Remove from the heat and adjust the seasoning with salt, pepper and a little lemon juice, to taste.

Step 11
Transfer to a serving plate, sprinkle with the buttery breadcrumbs and serve with lemon wedges on the side.