I often think that boiling a Brussels sprout to within an inch of its life is culinary carnage. Sprouts are like miniature cabbages and take so well to stir frying.Here I use gentle spices with wintery tones and a searing hot pan to lift the humble sprout to new heights. You can combine leftover sprouts with eggs and cheddar cheese to make a wonderful frittata the following day.
Please don’t boil your sprouts. This makes them water logged and tasteless. Instead, season them and roast at a high heat in the oven, or chop them up and stir fry to caramelised perfection.
Sprouts can be chopped using a food processor to save time!