Jamie Oliver’s Beautiful Brussels with Clementine, Nutmeg and Cinnamon

Get ahead: You can do this on the day, if you prefer. Squeeze the clementine juice into a large shallow ovenproof dish. Add 2 tablespoons of extra virgin olive oil, a pinch of sea salt and black pepper and a good grating of nutmeg, then carefully set fire to the cinnamon stick, blow it out, and add to the bowl to infuse. Wash and trim the sprouts, clicking off any tatty outer leaves. Halve the tops, then slice into the stalk of each half for even cooking. Cook the sprouts in a pan of boiling water for 3 minutes, then add the tops leaf side up for another 3 minutes. Drain, refresh under cold running water, then drain again and toss straight into the dressing. Leave to cool, then cover and refrigerate overnight.

To serve: Preheat the oven to 190ºC. Pop the uncovered dish of Brussels in for 10 minutes, or until hot through. Or, you can remove the cinnamon stick and pop the dish under a hot grill for 20 minutes, and you’ll get some tasty crispy edges – your choice. Both ways are delicious.