150g finely grated Parmesan
4 shredded Brussels sprouts
1 tbsp olive oil
2 tbsp finely grated Parmesan
2 tbsp chopped fresh coriander
2 tbsp chopped fresh basil
2 tbsp chopped fresh flat-leaf parsley
1 tbsp sesame seeds

METHOD

Preheat oven to 220C/425F/Gas 7

To make the Parmesan baskets, place the Parmesan in two separate piles on a non-stick baking tray. Bake in the oven for three minutes.

Remove from the oven and place over a cylinder-shaped object to form a basket shape. Leave for a minute to set.

Heat oil in a sauté pan and sauté the sprouts for 1–2 minutes.

Allow to cool and combine with the Parmesan and fresh herbs in a bowl. Spoon the herbs between the two baskets and transfer to serving plates.

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