Chantelle Nicholson's inventive sous videBrussels sprouts recipe is cooked with an umami miso butter to season and add richness to this classic Christmas side dish. Crunchy cashews add a touch of texture to finish.
Clean and half the sprouts and set aside. Soften the butter and whisk in the miso paste until completely combined. Transfer the sprouts, bay leaves and half of the miso butter to a large vacuum bag and seal
Cook the sprouts in the waterbath for 45 minutes. Add the sprout tops to another large bag with the remaining miso butter, seal and cook at the same temperature for 20 minutes
1kg sprout tops, hard stalks removed
4
To serve, place the sprouts and sprout tops on a large serving dish and drizzle with the cooking juices from the bags. Garnish with chopped cashews and tarragon
From New Zealand law student to rising through the ranks of Marcus Wareing’s restaurant empire, Chantelle Nicholson’s hard work and determination – especially in evolving free-from and plant-based cooking at the highest level – has cemented her reputation as one of the UK's most forward-thinking chefs.
