Fried Brussels sprouts

• Brussels sprouts↗500g g
• olive oil↗2 tbsp tbsp
• unsalted butter↗1 tbsp tbsp
• lemon↗½

  or 1 tbsp wine vinegar

• spring onion↗small handful of

  or leaf parsley, finely chopped (optional)

Step-by-step instructions

1. 1

   Trim the sprouts, then halve them lengthwise. The sprouts can be cut ahead of time, up to a day in advance. Place them in an airtight container, cover with several sheets of damp kitchen paper, then seal. The damp paper helps prevent the cut edges from drying out. Heat the oil in a large pan over medium‑high heat and, once hot, fry the sprouts, sprinkling with sea salt, for 6‑8 minutes until golden. (It’s fine if they brown slightly at the edges, just avoid full burning, otherwise they’ll taste bitter.) Add a splash of water to the hot pan, cover and steam for 1‑2 minutes.

2. 2

   Remove from heat, add butter and stir until melted, then squeeze lemon juice or drizzle with wine vinegar. Plate and scatter herbs. After cooling, the sprouts can be stored in the fridge for up to two days or frozen for two months. Thaw in the fridge overnight and reheat in a pan over medium heat, adding a little water if needed until hot.