Cut the bottoms off the Brussels Sprouts and remove the outer leaves. Rinse them and they are ready to cook.
If you stir-fry your Brussels Sprouts instead of boiling them, the will retain a nice firm bite. Heat the olive oil in a deep frying pan or wok and fry the Brussels Sprouts for 10-15 minutes, stirring them constantly. Allow them to turn a bit brown to enhance their flavour. Or boil the Brussels Sprouts in a pan of boiling water for 5-10 minutes, until done.
Meanwhile, boil the potatoes until done, drain and allow to cool for a while. Add a generous dash of milk and mash them. Add the stir-fried/boiled Brussels Sprouts to the potato puree.
Heat a small lump of butter in a frying pand and sauté the cubed apple for around 5 minutes, adding the truffle honey and cubed cheese towards the end while stirring well. Don’t do this until the potato puree and Brussels Sprouts are ready, otherwise the cheese will soften too much. Meanwhile toast the pine nuts in a dry frying pan.
Now add the lemon zest and the apple/cheece mixture to te Brussels Sprouts puree, finisching with the toasted pine nuts. Mix well and enjoy!