Sprouts are a little like Marmite – you either love them, or you hate them, but it doesn’t’ have to be this way. Chef and sustainability advocate James Strawbridge wants to inspire the anti-sprouters to spruce up their sprouts, with his Winter Citrus Sprouts recipe. They’re so much more than just a side dish for your festive feast, you can even use them for brunch! All ingredients available for the following recipe on 44 Foods.
Ingredients (All linked)
For the sprouts:
- Start by preheating your oven to 180˚C. Slice your sprouts in half then add all the citrus zest and juice. Drizzle with rapeseed oil, sea salt and pepper. Grate in some root turmeric and add your lemongrass and chilli cashews. Toss well and then roast in the oven for 15-20 mins.
- Warm your smoked salmon in the oven for the last 4-5 mins alongside the sprouts and toast some sliced sourdough.
- Poach your eggs in boiling water with a tbsp of vinegar.
- Serve your roasted sprouts on toast with a bed of baby watercress, smoked salmon fillet and poached egg. Garnish with chopped dill and coriander.