Brussels Sprouts with Clementine Brown Butter

1. Wash the Brussels sprouts and trim off the bases so they’re neat and flat. Pull off any ragged leaves. Halve or quarter the sprouts, if necessary, so they’re all roughly the same size.

2. Finely grate the zest from the clementines and juice them. Dice 100g of the butter (keep the rest for your other recipes).

3. Add a cube of the diced butter to a deep frying pan or wok with 2 tsp oil and set over a medium-high heat. Add the sprouts and stir-fry for 4-5 mins till they’re bright green and just tender. Scoop out of the pan onto a plate.

4. Add the remaining diced butter to the pan and turn the heat down to medium-low. Swirl the butter round the pan for 2-3 mins till it melts and turns a deep, nutty brown. When the butter has turned a rich brown colour, stir in the clementine zest and juice. Warm through for 1 min.

5. Return the sprouts to the pan and toss to coat them in the butter. Season with a pinch of salt, then transfer to a dish and serve.

6. 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 with poached eggs.

7. Low Waste, No Waste
Don’t just throw away or compost the torn outer leaves you removed from the Brussels sprouts. Look up our recipe for Brussels Bhajis at abelandcole.co.uk/recipes and turn them into a deliciously crunchy, spiced snack.