Thomasina Miers’ recipe for harissa roast sprouts with lemon-tahini yoghurt

Thomasina Miers' harissa-glazed sprouts with lemon and tahini labneh. Photograph: Yuki Sugiura/The Guardian. Food and prop styling: Aya Nishimura. Food assistant: Sophie Denmead.

Sprouts are sweeter nowadays; technology has been used to wean out some of the bitter notes. Even so, there are ways you can cook sprouts to bring out their milder notes: one is to pan-fry them, another is roasting. The latter makes them taste almost nutty when they come out of the oven, making them delicious with this fiery harissa and soothing yoghurt.

Harissa roast sprouts with lemon-tahini yoghurt