Miso, maple and tarragon sprouts

SERVES 4

● 3 tbsp maple syrup

● 2 tsp miso paste

● Large handful of fresh tarragon, chopped, or 1 tsp dried tarragon

● 350g sprouts, outer leaves trimmed

● 6 large chestnut mushrooms, sliced

● 1 lemon Preheat oven to 200C.

In a small bowl, whisk together the maple syrup, miso paste and tarragon, then season generously.

Tip the mushrooms and sprouts into a baking dish and pour over the maple mixture. Toss to coat.

Roast in the oven for 45 minutes until deeply golden.

Remove from the oven, add the zest and juice of the lemon on top and mix, before transferring to a serving dish.