Maple Brussels Sprouts

To prepare the sprouts, place a steaming pan over medium heat. Trim the roots and discard any tired outer leaves. Halve the sprouts through the root and place in the steaming basket. Steam for 4-5 minutes until the sprouts have changed to a bright green and are slightly tender. Remove and set aside.

To prepare the sage leaves; heat the vegetable oil in a small frying pan over medium heat. Add the sage leaves and cook gently until translucent. Slide them onto a dinner plate lined with kitchen paper and set aside until needed.

Heat 2 tbsp. of olive oil in a large frying pan. Add the sprouts and cook on both sides for 3-4 minutes until tinged and golden. Add the butter and allow to foam and coat the sprouts. Season with a little salt & pepper; add the pecans, cranberries and maple syrup. Gently crumble the Apetina through the sprouts. You should have irregular shapes and pieces that will give you a creamy salty pop in your mouth.

Tip into a serving dish. Scatter the sage leaves over the top and serve as an accompaniment to your main meal. Not too bad, eh?