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.
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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
2
Cook the sprouts in the butter on a low heat until slightly caramelised. Season, drain any excess fat and serve immediately
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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Brussels sprouts