Recipes

A favourite recipe from Henrietta Green - a twist on the traditional - but rather dull - boiled Brussels sprouts.

Serves 4

    400g (1lb) Brussels sprouts
    50g (2oz) butter
    1 tbsp extra virgin olive oil
    Grated zest of 1 orange
    100g (4oz) flaked almonds
    Salt

Method

Cook the sprouts in boiling salted water for about 5 minutes, depending on their size. Do not, whatever you do, cook them for too long, otherwise you'll be left with soggy, tasteless sprouts. Test to see if they are cooked by inserting a sharp knife or skewer into one of the sprouts: it should go in easily while the sprout is still firm.

Heat the butter in a pan with the olive oil, add the orange zest and flaked almonds, stirring frequently, until they are a golden colour. Watch them as they will catch and burn very quickly. Remove the heat, strain the sprouts and put in a serving bowl and pour over the flavoured butter. Season and serve as quickly as you can.