Brussels Sprouts

Brussels Sprouts with Cashew Cream Capers and Pecans

Serves 6

600g sprouts, cleaned and trimmed

100gr pecans

1 large handfuls of fresh chives chopped

2 tbsp capers

100ml cashew cream or you can use good quality mayo in its place

Blanch the sprouts until almost done.

Quarter about half of them then toss in 2 tbsp oil and roast at 180C for 10 minutes.

Meanwhile chop the pecans and roast for 5 minutes.

To finish, toss the roasted sprouts in the cashew cream or mayo, stir in the capers.

Place on to a serving plate and top with the chopped chives and roasted pecans.