1. Preheat oven to 120C and line a baking tray with baking paper.
2.For the makrut lime cashews, combine the ingredients in a bowl,tossing and mixing to ensure the nuts are thoroughly coated. Turn out onto the lined baking tray and roast for 40 minutes – toss the nuts twice during cooking to prevent them from catching. Set aside to cool completely.
3. Increase the oven heat to 180C.
4.For the brussels sprouts, combine the ingredients in a bowl,reserving one tablespoon of ricebran oil,and toss to thoroughly coat the sprouts.
5. Place a medium,ovenproof frying pan over medium heat. Add the remaining tablespoon of ricebran oil. Once hot,add the sprouts and cook,tossing occasionally,until they start to brown (about three minutes). Place the frying pan in the oven and roast until the sprouts are golden and tender (about 15 minutes).
6. Pour the sprouts and any remaining juices into a serving bowl. Top with spoonfuls of kimchi,scatter the fried shallots,makrut lime cashews and coriander leaves and serve hot.
Find more of Katrina Meynink's recipes in theGood Food Favourite Recipes cookbook.