Charred Brussels sprouts with Marmite butter

• unsalted butter↗100g g

  softened

• Marmite3 tsp tsp
• Brussels sprouts↗500g g

  halved

Step-by-step instructions

1. 1

   Combine the butter and Marmite until smooth, then shape them into a roll on a sheet of parchment paper, twist and coil the ends like a Christmas fireworks. Chill in the fridge until needed. It keeps for up to a week in the fridge or two months in the freezer.

2. 2

   Boil the Brussels sprouts for 3‑4 minutes, then drain and let them steam-dry. Heat a non‑stick pan, add the sprouts and sauté them dry for 4‑5 minutes until they begin to darken on the cut sides and edges. Remove the pan from heat, add a piece of butter with Marmite (save the rest for another day). Cook until the butter melts, gently toss the pan to coat the sprouts. Season with pepper and taste before adding salt.