52 weeks of little helps

‘Not just for Christmas’ sprouts

Preheat the oven to gas 5, 190°C, fan 170°C.
In a bowl, toss 100g of breadcrumbs with 2 tablespoons of olive oil, 1 red chilli and salt and pepper. Spread them on a baking tray and bake in the oven for 7-8 minutes until crisp and golden. Remove from the oven, scatter over the zest of 1 lemon and set aside.
In a large pan, heat the 2 tablespoons of olive oil over a low heat. Add 6 finely sliced shallots, season, then cook for 15 minutes until softened. Remove from the heat and set aside.
Cook 1kg of Brussels sprouts in a large pan of boiling salted water for 4 minutes, then transfer to a colander and rinse with cold water to stop the cooking process. Drain, then return to the pan with the shallots and toss to combine. To serve, put the warm Brussels sprouts in a serving dish and scatter over the breadcrumbs.