Top chefs share their cooking tips to help you up your culinary game.
“How Can I Make a Tasty Brussels Sprouts Dish that People Actually Want to Eat?”
Craig Atchinson, executive chef at Hudsons by Craig Atchinson at The Grand Hotel, York.
“Separate the leaves and cook quickly in an emulsion of butter, salt and water. Cook until tender but still retaining a little bite. Alternatively, quarter your sprouts and deep fry, toss with salt, lemon juice and lots of chilli.”
Simon Whiteside, chef and owner of Roe in Pop Brixton, London.
“First, half the sprouts through the root and boil in salted water for around 3-4 minutes. Drain. Add a knob of bigger and splash of oil to a pan and add the sprouts with a pinch of salt and pepper. Add a couple of dulse seaweed flakes and mix well. Add 100ml of double cream and chopped smoked salmon and bring to the boil. Mix well and serve.
“The smokiness of the smoked salmon goes really well with the sprouts and the dulse adds a umami flavour. I’d serve this with a beautiful piece of pan roast Cornish hake and some buttery mash – you can’t go to far wrong!”
Paul Leonard, head chef of The Burlington Restaurant at the Devonshire Arms, North Yorkshire.
“Cook them in a lot of brown butter, some sliced chestnut and smoked pancetta! Don’t overcook them either and make sure you removed the bitter leaves form outside of the sprout.”
READ MORE: Spruce up your Brussels Sprouts in this warm salad recipe.
