sweet and spicy Sprouts with Skordailia

Brussel Sprouts, are honestly one of THE most neglected winter vegetables, often left in a bowl on the Christmas table, looking rather sad and forgotten. Now this dish, takes centre stage! Be prepared to have your taste buds tantalised with these spicy honey glazed sprouts. With the garlicy smooth Skordailia, this dish demands your attention!

Makes 1 medium sharing plate

Ingredients:

• 500g brussel sprouts

• 1/2 tsp chilli flakes

• 1 tbsp honey

• 2 tbsp olive oil

• 2 cloves of garlic

• 3 tbsp sesame seeds

Ingredients for Skordailia:

• 100g stale bread (soaked in boiling water to cover)

• 2 garlic cloves

• 1/2 lemon

• 1 large potato

• Olive oil

Method:

Step 1: Start Skordailia

Peel and cut one large potato in quarters, then place in a small saucepan and cover with cold water. Bring to the boil and then turn down to a simmer. Cut the *crusts off 100g of bread then break into pieces into a bowl, pour over boiling water and leave to soak for a few minutes.

*Make breadcrumbs with your crusts or feed the birds with them.

Step 2: Cook Sprouts

Begin by placing a medium pan of water on a high heat, then give your sprouts a quick wash, then trim off the bottom and remove any *‘sad’ looking outer leaves! Cut all your sprouts in half and once your water has come to boil, salt your water and then tip in the sprouts. Cook until they have a ever-so-slight crunch, remove from the water and place in a bowl.

*Make sure you put any waste into your compost!

Step 3: Finish Skordailia

Once your potatoes are soft remove them from the water and also drain your soaked bread. Now tip your bread and potatoes into a *food processor or blender, along with the juice of half a lemon, 2 peeled garlic cloves, a generous pinch of salt and a drizzle of olive oil. Then blend until very smooth, once blended adjust the seasoning and place to one side.

*You can also just mash them in a bowl with a potato masher and grate in your garlic, although you won’t archive a smooth texture.

Step 4: Fry the Brussle’s

Start by toasting 3 tbsp of sesame seeds in a dry pan for a few minutes, once toasted place in a bowl and save for later. Then finely slice 2 garlic cloves and place in the frying pan with a good glug of olive oil and a pinch of salt. Turn on the heat to high, when the garlic starts to sizzle and just before it begins to brown tip in your sprouts, along with 1 tbsp of honey and 1/2 tsp of chilli flakes. Move them around in the pan, to coat in the glaze and then turn them cut side down to get a good caramelisation. Once the sprouts are slightly charred turn off the heat, toss through 1 tbsp of your toasted sesame seeds.

Step 5: Plate up

Pick out your most beautiful serving plate and lavishly spoon on your garlicy Skordailia. Then top with your chilli glazed Brussel Sprouts and an extra sprinkle of your left over toasted sesame seeds. If this doesn’t change your mind about Sprout, I don’t know what will!