Method

1. Wash the sprouts thoroughly, making sure that there is no dirt under the leaves
2. Place the Brussels sprouts in a steamer and steam until the sprouts are tender but still have some resistance when poked with a fork 
3. While the sprouts are cooking, heat the olive oil in a large frying pan
4. Make the stock by dissolving the stock cube in boiling water
5. Cook the onion in the oil until the onion becomes translucent and carmelized
6. Pour the vegetable stock and wine over the red onions and allow the mix to reduce down to half its original volume, and then remove from the heat
7. Put the sliced apples in to a bowl with some lemon juice so that it keeps is colour and doesn’t brown. You can add these in to the steamer for a minute or two or just add in to the mixture without warming through
8. Put the sprouts in a serving bowl. Pour your reduced onion mixture and apples over the sprouts, and mix well
9. Season with pepper, to taste