- 800g Brussels sprouts
- 50g butter
- 1 vegetable stock cube
- A handful of sage, leaves only
- 250ml hot water
- Sea salt
- Freshly ground pepepr
- 1.
Wash the Brussels sprouts and trim off the stalky ends so they’re neat and flat. Pull off any ragged outer leaves. Halve the sprouts. Roughly chop the chestnuts. Fill your kettle and boil it.
- 2.
Crumble the stock cube into a heatproof jug and stir in 250ml boiling water to dissolve it. Finely shred the sage leaves.
- 3.
Warm 50g butter in a really deep frying pan or wok (or a casserole dish if your frying pan is too shallow). When it’s hot, add the Brussels sprouts. Stir and fry for 4-5 mins till the sprouts have started to pick up a little colour.
- 4.
Pour in the vegetable stock. Simmer for 2 mins, stirring once or twice, then add most of the sage. Simmer for another 3-4 mins, stirring often, till the sprouts are just tender.
- 5.
Take the sprouts off the heat. Taste and season with salt and pepper, if you think they need it. Spoon the sprouts into a warm serving dish, garnish with the last of the sage and serve.
- Tip
Love Your Leftovers
Leftover Brussels will keep in the fridge in a sealed container for up to 3 days. They’re great used to make classic bubble ‘n’ squeak. Boil and roughly crush a few potatoes, then tip them into a frying pan with the leftover Brussels, a glug of olive oil and a good pinch of salt and pepper. Fry, stirring often, for 10-15 mins till well combined and the bubble ‘n’ squeak has plenty of crusty, golden bits. Serve for breakfast.
