Spicy Brussel Sprouts Recipe (Panch Phoron Spice Blend)

250g brussel sprouts, halved and boiled for 8 minutes

1 large carrot, peeled, cut into quarter and diced. Boil in same pan as the brussels for 8 minutes
1 red onion finely chopped

2 tsp Freshly Spiced Panch Phoron Spice Blend

2 cloves of garlic crushed

zest of half an orange

1 tbsp honey

1 tbsp olive oil

pinch of salt to season

Once the brussels and carrots have boiled for around 8 minutes until soft, drain and leave to one side.

In a large frying pan add 1 tbsp olive oil, once heated add the Panch Phoron and toast for 1 minute, then add in the onion and soften for about 5 minutes before adding the garlic and cooking for 5 more minutes. Stir regularly to keep the spices infused with the onions

Add in the sprouts and carrots, honey and orange zest and cook for about 5 minutes. The honey will give it a nice glaze and the orange adds a hint of sweetness

Season to taste and you are ready to dish up