Brussels Sprouts With Caraway Seeds

750 g/11/2 lb Brussels sprouts
chicken stock
15 g/1/2 oz polyunsaturated margarine
1/2 teaspoon salt
freshly ground black pepper
2 teaspoons caraway seeds

Wash the Brussels sprouts, trim off the tough outer leaves and cut a small cross in the bottom of each. Pour chicken stock to a depth of 2.5 cm/ 1 inch in a saucepan. Bring the stock to the boil and add the sprouts.

Return to the boil and simmer, uncovered, for 5 minutes. Cover and cook for 6 to 10 minutes longer, or until just tender. Drain, if necessary. Add the remaining ingredients, toss lightly and serve at once.

SERVES 6