Trim and halve. Cut the dry base off each sprout, then halve it lengthways through the core. The core is what holds the leaves together — if you slice it off completely, you'll end up with loose leaves that blow around the basket and scorch. Pull away any outer leaves that look yellowed or limp.

Dry them properly. Tip the halved sprouts into a clean tea towel and pat them dry, then leave them for two minutes. They should feel matte, not slick. Wet surfaces steam rather than crisp, and steam is the enemy of browning.

Toss with oil and seasoning. In a large mixing bowl, combine the sprouts, olive oil, salt and pepper. Use your hands and get into the layers so the oil reaches between the leaves, not just the outside. They should look glossy but not dripping.

Air fry in a single layer. Tip into the air fryer basket and shake into one even layer, cut sides facing up where you can manage it. Cook at 190°C for 12–14 minutes, shaking the basket firmly at the halfway mark. You're listening for a light rustle as they tumble, and looking for deep golden edges with a few dark, crisp outer leaves.

Check for doneness. At the 12-minute mark, spear the thickest piece with a knife. It should slide in with almost no resistance, and the outside should be blistered and caramelised at the edges. If the centres still feel firm, give them another 2–3 minutes.

Mix the glaze while they cook. In a small bowl, whisk the honey, both mustards, vinegar, lemon juice, grated garlic and smoked paprika until smooth and glossy. It should ribbon off the whisk. Add the stock a teaspoon at a time if it feels too thick to coat.

Toss immediately. Tip the hot sprouts straight into the glaze bowl and toss with a wooden spoon. Do this the second they come out of the basket — hot sprouts absorb the glaze, cold ones just wear it. The smell at this point is sharp mustard, sweet honey and toasted garlic all at once.

Finish and serve. Scatter over the sesame seeds, spring onion and chilli flakes if using, then taste one. Adjust with a pinch more salt or a squeeze of lemon, and get them to the table while the edges are still crisp.