deconstructed christmas lunch… sort of

This probably wins the prize for one of the oddest suppers ever. The reasoning behind its creation was that over this recent Christmas I, for the first time, discovered that I liked brussels sprouts and so purchased some more on the weekend, just to check I still do. I added some sausage stuffing balls (another hangover from the Christmas freezer that needs finishing up) and voila – deconstructed Christmas lunch…! But without the turkey, or the roast potatoes, or the, er, gravy… oh well, at least the sprouts tasted good. I don’t suggest recreating this exact dish, but I do recommend the sprouts recipe, so here you go…

Serves 4

600g Brussels sprouts
50g butter
1/2 teaspoon caraway seeds
2 tablespoons sherry
1 tablespoon balsamic vinegar
1 tablespoon white wine vinegar

Trim and halve the Brussels sprouts. Put the butter into a frying pan and when the butter starts foaming, throw in the caraway seeds and stir for half a minute before adding the Brussels sprouts. Cook for around 10 minutes, stirring frequently until the sprouts are golden. Add the sherry and vinegars and cook at a high heat for a minute or so until the liquids have reduced.

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