Ingredients

• 500g/1lb 2oz Brussels sprouts
• trimmed and halved
• 25g/1oz butter
• 2 tsp sunflower oil
• 1 long shallot or half a small onion
• very finely chopped
• 1 garlic clove
• crushed
• 3 tbsp dry white wine
• 150ml/5fl oz double cream
• 1 tsp Dijon mustard
• pinch caster sugar
• salt and freshly ground black pepper

Directions

• Half-fill a medium saucepan with water and bring to the boil. Add the sprouts and cook for 8 minutes
• or until just tender (Test with the tip of a knife.)
• While the sprouts are cooking
• melt the butter and sunflower oil in a small frying pan and fry the shallot or onion for 3–4 minutes stirring regularly
• until well softened and lightly browned.
• Add the garlic to the pan and cook for a few seconds
• then add the wine and bring to the boil.
• Stir in the cream and mustard and season with the sugar
• a good pinch of salt and lots of pepper. Simmer for 1–2 minutes
• stirring occasionally. Add a splash of water if the sauce thickens too much.
• Drain the sprouts in a sieve and add to the pan with the creamy mustard sauce. Toss well and serve.