Melt 35g of butter in a frying pan over a medium heat. Add 4g of fresh thyme leaves, reserving 1 tablespoon, and fry for 1 minute until crispy.
Add 600g of trimmed, finely sliced Brussels sprouts and stir through the thyme butter. Fry for 6-7 minutes until lightly golden and cooked, stirring occasionally.
Add a splash of water. Once bubbling, remove from the heat. Add 60g of finely grated pecorino, reserving a handful, and add ¼ a teaspoon of coarsely ground black pepper. Toss together for 2 minutes until the cheese has melted.
Squeeze over the juice of ½ a lemon. Top with the leftover pecorino and thyme leaves to serve.
