450g Brussels sprouts, trimmed and cut in half lengthways (400g)
1 tbsp olive oil
¾ tsp caraway seeds
20g black garlic cloves (about 12), roughly chopped
2 tbsp picked thyme leaves
30g unsalted butter
30g pumpkin seeds, toasted
1½ tsp lemon juice
1 tbsp tahini
Serves four as a side
Black garlic has a highly concentrated taste: liquorice meets balsamic meets the absolute essence of garlic. It’s a quick way to inject a huge amount of ﬂ avour into a dish. Get everything chopped and ready for this dish before you start, but don’t cook it until just before serving: you want the sprouts to be eaten fresh from the pan.
1. Preheat the oven to 220°C fan.
2. Mix the sprouts with the oil and ¼ teaspoon of salt, then spread out on a parchment-lined baking tray. Roast for 10 minutes, until the sprouts are golden-brown but still crunchy.
3. Meanwhile, lightly crush the caraway seeds with a pestle and mortar. Add the black garlic and thyme and crush them to form a rough paste.
4. Put the butter into a large sauté pan and place on a medium high heat. Cook for 3 minutes, until melted and dark brown. Add the crushed garlic paste, sprouts, pumpkin seeds and 1/8 teaspoon of salt. Stir for 30 seconds, then take off the heat. Stir in the lemon juice and transfer to a large bowl or individual plates. Drizzle over the tahini and serve at once.