Last month when I ate at Allswell, Howard and I shared a plate of fried Brussels sprouts with honey and pecorino. That dish was so good that it inspired me a week later to sort of make my own. Instead of frying the Brussels sprouts, I pan-fried them. Then I added a giant spoonful of Edinburgh Beer and Black Peppercorn mustard and drizzled a whole lot of honey. I really think Brussels sprouts do work well with all sorts of flavors. The dish that I made was sticky, sweet, earthy and tangy.