Trim the sprouts, then halve lengthways. The sprouts can be halved up to a day ahead. Put in a airtight container, covered with a couple of sheets of damp kitchen paper, then the lid. The damp paper will help stop the cut edges from drying out. Heat the oil in a large frying pan over a medium- high heat and, once hot, stir-fry the sprouts with a sprinkling of sea salt for 6-8 mins until turning golden. (It’s okay if they char a little at the edges, just don’t let them burn, or they will taste bitter.) Add a splash of water to the hot pan, cover with a lid and leave to steam for 1-2 mins.

Remove from the heat, stir in the butter to melt and squeeze over the lemon juice or drizzle with vinegar. Spoon onto a serving plate and scatter over the herbs. Once cool, the sprouts can be chilled for up to two days or frozen for two months. Defrost in the fridge overnight and reheat in a pan over a medium heat, with a splash of water if needed, until piping hot.