Instructions: Bring a large pot of salted water to the boil. Cut off stem ends and remove any wilted or damaged leaves from the sprouts, plunge into boiling water and cook until tender but still bright green, about 10 minutes. Remove and drain well.

Dice onions and tomatoes.

Heat oil and butter in a pan and cook onion and garlic without colour until soft. Add diced tomato and herbs, season and cook 1 minute longer to heat through.

Arrange brussel sprouts in a serving dish and spoon sauce over the top.

Sprinkle with parmesan cheese.

Serve immediately.

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