Heat the coconut oil and butter in a frypan, then toss in the chilli and flake salt. Heat until the butter is bubbling, then add in the Brussels sprouts. Cook whilst tossing, over a high heat for three minutes. The Brussels sprouts should be just cooked, slightly crunchy and be slightly charred. Mix through the Simon Gault Home Cuisine Moroccan seasoning at the last moment. Transfer to a serving bowl and sprinkle with the walnuts. For a complete meal You can add in prawns at the same time as the Brussels sprouts for a delicious seafood dish. A great option for vegetarians is to add in firm, cubed tofu at the same time as the Brussels sprouts.