miso Brussels sprouts & leeks

Brussels are great. and if you don’t like them, grow up. they’re baby cabbages. I could’ve roasted these however I am mindful your oven is gonna be full of potatoes, wellingtons, trimmings and all kinds of things. So this is a simple, pan-fried sprout recipe with lovely leeks. Enjoy.

MAKES ENOUGH SPROUTS FOR 4-6 PEOPLE DEPENDING ON HOW MUCH YOU ENJOY SPROUTS

5 min prep + 15 min cooking = 20 minutes

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INGREDIENTS:

• 1 leek

• 500g Brussels sprouts

• 2 tsp white miso paste

• 1 tsp agave syrup

• Juice of 1/2 lemon

• Pinch of salt and pepper

• Olive oil

• Blitzed nuts to serve (use the leftovers from the nut roast)

  METHOD:

1. Chop the root end of the leek off then slice carefully in half. Slice it up into nice slices then fry in a large frying pan with a drizzle of olive oil until softened.

2. In the meantime, take your sprouts, trim the root end off carefully, making sure the sprout stays intact, then chop the sprouts in half. This is the only time-consuming bit. When you’re done, chuck all those sprouts in the pan and give it a pinch of salt.

3. Fry everything till golden and the sprouts are starting to burn a bit, then squeeze in the lemon juice, dollop in the miso and agave and muddle everything into the sprouts and leeks until everything’s properly integrated in (big word from me there). Use a bit of hot water to help break down the miso (about 25ml worth).

4. Serve it with a crack of salt and pepper and a pinch of the blitzed nuts that you might have spare with the nut roast wellington you made.