Cut the stalks of the Brussels
sprouts level with the base. Cut a cross into the base. Bring the pan of water to the
boil. Blanch the sprouts briefly. Drain well, place in a heavy
saucepan. Cover with chicken stock and add
honey and cloves, cook until just tender. Remove sprouts. Keep warm while reducing liquid by
boiling briskly. When liquid has halved in
quantity, add lemon juice. Pour mixture over sprouts. Serve garnished with sage.