Brussels sprouts in a creamy garlic sauce

Rinse the brussels sprouts in a colander, spread them on a dish cloth in a single layer and pat them completely dry.

Trim a little from each stem, remove yellow or damaged leaves and cut each sprout in half lengthwise through the root.

Heat a large fry pan over medium heat with the olive oil. After a couple of minutes add the sprouts, mix to coat, then lay them cut side down in a single layer and cook four to five minutes without moving them.

Mix continuously one to two minutes more for a light crusty sear, season with sea salt and black pepper, mix once more and remove the sprouts from the pan.

In the same pan at the same heat add the second two tablespoons of olive oil and the chopped garlic and mix continuously 20 to 30 seconds until fragrant without browning.

Add the flour and mix for one minute to cook off its raw flavour.

Add the oregano and thyme and mix, then the milk and the vegetable broth, and cook four to five minutes to a slightly creamy sauce.

Season the sauce with sea salt and black pepper, return the sprouts and mix through.

Off the heat add the grated cheese and the lemon juice and mix once more.

Transfer to a serving dish and garnish with chopped chives.