Brussels sprouts

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Dominic Chapman gives the much maligned Christmas staple a tasty makeover in this Brussels sprouts recipe. Unfairly tarnished with not the best reputation, this will convert you to sprouts forever.

First published in 2015





Remove the outer leaves from sprouts and cut a cross into the bottom of each one. Bring a pan of water to the boil and blanch the sprouts for 3 minutes. Drain the water and add to a pan with the butter
  • 1000g of Brussels sprouts
  • 250g of butter
Cook the sprouts in the butter on a low heat until slightly caramelised. Season, drain any excess fat and serve immediately
First published in 2015

Dominic Chapman's passion for food is in the blood: his family has owned and run the highly acclaimed Castle Hotel in Taunton for over 60 years.

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