Make the honey garlic glaze: In a small bowl, whisk together the honey, minced garlic, soy sauce, and apple cider vinegar until combined. Set aside.

Toss and season: In a large bowl, toss the halved sprouts with the olive oil, a generous pinch of salt, black pepper, and chilli flakes if using. Add about two-thirds of the glaze and toss again until every sprout is well coated. Reserve the remaining glaze for finishing.

Air fry: Preheat your air fryer to 200°C (390°F) for 2–3 minutes if your model requires it. Arrange the sprouts in a single layer in the basket, cut-side down. Do not crowd them if needed, cook in two batches. Air fry for 10–12 minutes, shaking the basket or turning with tongs at the halfway point.

Glaze and finish: In the final 2 minutes of cooking, drizzle the reserved honey garlic glaze over the sprouts and toss briefly. Return to the air fryer and let the glaze caramelise for the remaining time. Watch them closely at this stage the honey can catch quickly. When done, the outer leaves should be golden and crisp, the cut sides caramelised, and the centres just tender.

Serve: Tip the sprouts into a serving bowl immediately. They are best straight from the fryer while the outer leaves still have that irresistible crunch. A little extra drizzle of honey, a scatter of sesame seeds, or a squeeze of lemon all make wonderful finishes.