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Sprout tops with ginger

(serves 2)

3–4 sprout tops

2–3 tbsp oil

1 tsp finely sliced fresh ginger

1 clove garlic, finely diced

1/2 tbsp good soy sauce

Wash the sprout tops and discard any tough outer leaves before pulling away the inner leaves. Cut the ginger into fine strips. Heat the oil then add the ginger until it starts to brown, then add the garlic followed by the sprout leaves; keep stirring until they begin to wilt (within a minute); mix in soy sauce and serve immediately.

VARIATIONS: Add dried chilli flakes with the garlic or a touch of sesame oil with the sunflower oil. Alternatively, omit the ginger and briefly fry dried yellow mustard seeds with the garlic.