1. Clean brussels sprouts, trimming the ends and taking off the outer leaves.

2. Cut the sprouts in half and then boil or steam them for about 5 minutes until softened.

3. Drain and reserve.

4. Now melt butter in a skillet and add blanched brussel sprouts, ground ginger and season with salt and pepper.

5. Now add orange juice and cornstarch.

6. Cook through – about 3 minutes. Stir frequently until the sauce thickens.

7. Pour into a serving dish and garnish with fresh chopped parsley.