5 tbs olive oil

50g coarsely grated white breadcrumbs

25g butter

2 garlic cloves, crushed and finely chopped

1 mild red chilli, seeded and finely chopped

1 large shallot, finely chopped

750g brussels sprouts, finely sliced

Heat 3 tbs oil in a large wok over a medium heat. Tip in breadcrumbs, stir well until they soak up the oil and fry for 4-5 mins - the crumbs on the outside will brown quickest so keep turning them into the middle. When golden brown, remove pan, put crumbs on a plate and set aside. Wipe pan with kitchen paper.

Add remaining oil and butter to the wok and place over a medium heat. Throw in the garlic, chilli and shallot and fry, stirring, for 3-4 mins until just softened.

Raise the heat a little, tip in the sprouts, season and stir-fry until they have wilted, but are still lively in texture and colour - about 12 mins. Add breadcrumbs, toss thoroughly and serve immediatelyl.