If you’re still reading then you’re at least open to ideas of eating Brussels sprouts, but read on, as this is a simple and alternative way of not just making them palatable but perhaps even desirable. Keeping them away from water, like Gremlins (great Christmas film), makes a big difference. Instead, they are sliced thinly and cooked quickly in butter, with all the spice and preserved lemon flavours from the Chermoula running through them, whilst almonds provide crunch that their traditional partner chestnuts lack.

Ingredients

50g unsalted butter

1 clove garlic, peeled and finely chopped

2 ½ tbsp Chermoula

500g Brussels sprouts

Salt and pepper

Pinch chilli flakes (optional)

½ lemon

50g, toasted almond flakes

½ pomegranate, peeled and seeds removed

Ingredients

50g unsalted butter

1 clove garlic, peeled and finely chopped

2 ½ tbsp Chermoula

500g Brussels sprouts

Salt and pepper

Pinch chilli flakes (optional)

½ lemon

50g, toasted almond flakes

½ pomegranate, peeled and seeds removed

1

Wash the sprouts and remove any particularly grizzly parts, but generally, everything can be used. Thinly slice horizontally until you get to the root, and then chop that into small pieces, so nothing is wasted.

2

Place a wide frying pan on a medium to high heat and add the butter. When it starts to foam, add the garlic and Chermoula and stir to let it breakdown. Cook out for a minute and then add the sprouts to the pan, along with salt and pepper. Turn the heat up to high and either toss or stir the sprouts every minute, but not less, as this is to allow them to colour and caramelise. Continue to do this for 4 – 5 minutes, turning the heat down if necessary, until the sprouts have softened but retain a little crunch (cook more if you prefer them less al-dente).

3

Squeeze over the lemon, add the chilli flakes, if using, stir again, and taste for seasoning, adding more salt and pepper if necessary. Serve in a bowl or divide between plates then scatter the pomegranate seeds and toasted almonds over the top

Back to top