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How To Cook Charred Sprouts, Pomegranate, Brioche & Brazil Nut Crumb

How To Cook Charred Sprouts, Pomegranate, Brioche & Brazil Nut Crumb


By Jeff Baker

"Having begun his career in a professional kitchen in 1983, Jeff Baker has since cooked for the Queen, and worked alongside some of the world’s top chefs, such..."

A twist on a classic Christmas side dish


Method

  1. Blanch the sprouts in boiling salted water until just cooked, 5 to 6 minutes then refresh in cold water, drain & slice in halves.
  2. For the crumb, blitz together the brioche crumbs, chopped nuts, lemon zest & seasoning then gently toast in a non-stick frying pan until golden then reserve.
  3. To finish sauté the sprouts in the butter until nicely browned, season to taste then scatter over a warm serving dish, spoon over the nut crumb & sprinkle with fresh pomegranate seeds.

Note

  • Steps one & two can be done in advance so the final stage only takes a few minutes to serve.

  • The Ingredients
  • • 500g small Brussel sprouts
  • • 10g butter
  • • 50g brioche crumbs
  • • 50g brazil nuts
  • • Zest ½ lemon
  • • 50g pomegranate seeds
  • • Salt & cracked black pepper

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