Ingredients

Method

• 300 g Brussels sprouts
• 50 g butter
• 1 T olive oil
• Sea salt and freshly ground black pepper, to taste
• 1 T parsley, roughly chopped
• 1 lemon, juiced
• 6 T crème fraîch, for serving

Method

Ingredients

Blanch the Brussels sprouts in boiling, salted water for 1½ minutes, drain and set aside.

Heat the butter and olive oil in a pan over a high heat. Toss the Brussels sprouts into the pan and cook for 2 minutes.

Season to taste and stir in the parsley and lemon juice.

Serve warm with a dollop of crème fraîche.

Cook's note: This really is the best way to eat Brussels sprouts - even the fussiest of your guests will beg for more.