Marmite and sprouts may sound like a nightmare combination, but it works! Prep: 10 mins Cook: 10 mins Easily serves 8 100g unsalted butter, softened 3 tsp Marmite 500g sprouts, halved Beat the butter and Marmite together until smooth, then form it into a log on a piece of baking parchment, roll up and twist the ends like…
How do you serve your Brussels? We like ours in plenty of butter, sweet roasted onion and peas for added vibrancy Prep: 5 mins Cook: 20 mins Easily serves 8 85g butter 3 onions, cut into thickish slices 8 sageleaves, chopped 350g Brussels sprout 200g frozen peas Heat half the butter in a large frying pan and soften the onions over…
This is perfect for those who love the taste of Brussels sprouts but don’t like the texture Prep: 5 mins Cook: 12 mins Easily serves 8 600g Brussels sprouts, halved 50g butter 100ml double cream half nutmeg, grated 200g pack vacuum-packed chestnuts, roughly chopped Put the sprouts in a large pan, cover with boiling water and cook for 8-10 mins or…
Spruce up your sprouts with pan-fried apples and sweet, melting chestnuts to give this classic Christmas side dish a delicious French twist Prep: 30 mins Cook: 35 mins Easily serves 6 50g unsalted butter 400g raw peeled chestnuts (or frozen raw peeled chestnuts, defrosted) 1 celery stick, cut into 1cm/½ in slices 1 Braeburn apple (about 100g/4oz), skin on,…
Even the staunchest Brussels Sprouts critics have been swayed by these mouth watering sprouts, mellowed by the sweet citrus butter which can be made days ahead Prep: 20 mins – 30 mins Easily serves 10 85g butter, softened finely grated zest of 1 small orange 50g chopped toasted hazelnuts 1¼kg Brussels sprouts, trimmed and halved 340g packet frozen petits pois Mix the…
Just for a change, try cutting [them] brussel sprouts in halves and cooking them lightly in a frying pan with a little finely chopped bacon for flavour. To finish off, add a spoonful of fig marmalade and black pepper, it’s really lovely. Enjoy!
This recipe, from the book “River Cottage Veg Everyday” (By Hugh Fearnley-Whittingstall) was kindly provided by Juliet. Thank You! “I think this recipe makes good use of the veg box this week using carrots, parsnips and sprouts. I don’t think you need to add sugar and I have made it with broccoli instead of mushrooms….