Ingredients

Method

• 300 g Brussels sprouts, halved
• 2 T butter
• 1 T olive oil
• Sea salt and freshly ground black pepper, to taste
• 2 T chives, chopped
• 1 lemon, juiced
• 6 T crème fraîche

Method

Ingredients

Bring a saucepan of salted water to the boil. Blanch the Brussels sprouts for 1 1⁄2 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 or until golden. Season to taste and stir in the chives and lemon juice.

Serve with crème fraîche.

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