Charred sprouts with ginger-soy dressing

Preheat the oven to 220°C, gas mark 7. In a bowl, toss the Brussels sprouts with 1 tbsp sunflower oil and a pinch of salt, then tip onto a baking tray. Roast for 20-25 minutes until softening and charred in places.

Meanwhile, in the same bowl, make the stir fry dressing; mix together the soy sauce, vinegar and honey until combined, then whisk in the sesame oil and remaining 2 tbsp sunflower oil, followed by 2 tbsp water, until combined. Stir in the ginger, garlic and ½ of the chopped chilli. Toss the sprouts with ½ of the dressing. Scatter with the chopped coriander, the remaining chilli and a few sesame seeds, if liked. Serve the remaining dressing in a small bowl alongside.