Bring a pan of salted water to the boil. Add the brussels sprouts and cook for 4-5 mins until just tender, then drain and leave to cool a little before slicing in half vertically.

Meanwhile, heat half of the olive oil in a large frying pan over a medium heat, add the garlic and cook until golden but not burnt, around 2 mins. Use a slotted spoon to remove the garlic and discard. Add the chilli flakes and a big pinch of salt to the oil, then put the sprouts cut-side down in the pan, and leave them to cook for around 10 mins. Don’t be tempted to move them – this ensures that they get some colour. Add the remaining olive oil and the lemon juice, then cook for a few mins more.

Tip onto a large serving platter, top with lemon zest and season. These will hold in a low oven for 20 mins while you get everything else ready.