HAVE A WONDERFUL FESTIVE SEASON

You’ll need…

• 330g Brussels sprouts
• 2tbsps olive oil
• 1tsp sea salt
• Black pepper

Let’s get cooking!

• First, preheat your oven to 200C.
• Next, wash and drain 300g of fresh Brussels sprouts
• Cut the stem from the base of each sprout and discard
• Remove the top layers of the leaves until you get to the core
• Discard the cores and place the leaves in a large mixing bowl
• Using your fingers, toss the leaves with 2tbsp of good quality olive oil, coating them inside and out
• Sprinkle on 1tsp of sea salt, ensuring an even coating
• Spread the leaves out on a baking tray and place in the centre of the oven
• Bake for 8-10mins until leaves are golden brown and crispy
• Remove from oven and add freshly ground black pepper to taste
• Enjoy post-haste!

Goes great with…

You’ll need…

• 1kg Brussels sprouts
• 340g petits pois (frozen)
• 85g butter
• 50g chopped toasted hazelnuts
• finely grated zest of 1 small orange
• 1tsp of nutmeg
• 1tsp cinnamon

Let’s get cooking!

• Start by mixing the warmed butter with the hazelnuts, orange zest, nutmeg and cinnamon in a medium sized bowl
• Next, rinse the sprouts in cold water, remove the stalks and chop the sprouts in half
• Bring a large pan of salted water to the boil and add the sprouts
• Cover the pan and cook for 4mins
• Add the petits poits and cook for a further 2mins
• Check the sprouts have started to soften and the drain the water
• Put the sprouts and peas back in to the pan and stir in the flavoured butter, ensuring it melts to provide an even covering
• Season with sea salt and black pepper and serve in a warm dish

Goes great with…

You’ll need…

• 100g Brussels sprouts
• 450ml cider vinegar
• 50g sugar
• 25g sea salt
• 1tbsp coriander or celery seeds
• 1tbsp dried chilli flakes
• 1tbsp cumin seeds
• 1tbsp peppercorns
• 4 garlic cloves, peeled and smashed

Let’s get cooking!

• First, bring a large pan of water to the boil
• Next, trim the stalks and remove the top layer of leaves from the sprouts
• Blanch the sprouts for 3 minutes and then immediately place them in iced water (this helps retain their colour)
• Drain the sprouts and put them to the side
• Mix the vinegar, sugar and seasonings together in a pan and bring to the boil
• Boil the mixture for two minutes or until the sugar has dissolved
• Place the cooled sprouts in to sturdy kilner style jars and pour over the vinegar solution.
• Leave the sprouts to soak up the flavours for a week before tucking in with abandon!
• And remember to store all jars in the fridge.

Goes great with…

You’ll need…

• 100g pancetta
• 1kg Brussels sprouts
• 4tbsp hot goose fat
• a handful of shredded sage

Let’s get cooking!

• First, rinse and drain the sprouts
• While bringing a large pan of salted water to boil, trim any remaining stalk from the base of each sprout and remove the top layer of leaves
• Blanch the sprouts in the boiling water, leaving them for no longer than 3mins
• Drain the sprouts and tip them in to a bowl of iced water to cool
• Drain the water from the bowl and set the sprouts aside
• Next, melt the goose fat (or alternative) in a large frying pan
• Thinly slice the pancetta, cutting it in to 2cm strips
• Add the pancetta to the goose fat and sauté until crisp
• Toss in the sprouts and fry for 3-4mins until the start to brown
• Serve in a large dish, adding sage to taste

Goes great with…