Sprouts are incredibly underrated vegetables, dying an overboiled squishy death each Christmas, when in fact they can be utterly delicious when stir fried (not to mention packed with great nutrients). This lovely vegan dish showcases them beautifully, it's lush and green and juicy and appetising, the mushrooms and miso complimenting the sprouts perfectly. A wok with a lid works best for this recipe

125g basmati rice

350g Brussels Sprouts, halved

3 chicken leg mushrooms in 5mm sliced, or a decent handful of shiitakes roughly torn to bits

1 tbspn groundnut oil

1 tbspn white miso paste mixed with two tbspns water

Japanese pickles

• Cook the rice as per this recipe, using 225mls of water. Leave the butter out to be completely vegan (it is lovely though)
• Toss the sprouts in the miso mix, then heat the oil in a frying pan or wok. When it's hot, add the sprouts and their miso-y dressing to the pan, put the lid on and cook for 4 minutes. When they're just starting to go golden, add the mushrooms, give it a good stir, put the lid back on and cook for another 3 or 4 minutes. The sprouts should be only just cooked, and the mushrooms should still have a good texture
• Spoon some rice into two soup bowls, season with a little freshly ground pepper, then add the sprouts, mushroom and the miso dressing, and serve with the pickles on the side