olive oil Archives

Fish recipes

Salted cod fritters

30 minutes

Grilled sardines with charred octopus and egg free garlic aioli flatbreads

1 hour 25 minutes

Potato-and-leek rosti with spinach foam

15 minutes

Chops recipes

Pan-fried lamb chops with parsley potato cake

1 hour

Pasta recipes

Seafood pasta salad

15 minutes

Duck recipes

Whole Roast duck with cherry, cinnamon and nutmeg sauce

1 hour, 10 minutes

Christmas recipes

Maple syrup-and blueberry-glazed gammon with roast shallots and figs

2 hours, 40 minutes

Buttered Brussels sprouts with creme fraiche

Serves 4

Difficulty Easy

Prep Time 10 minutes

Cooking Time 3 minutes

Ingredients

300 g Brussels sprouts
50 g butter
1 T olive oil
Sea salt and freshly ground black pepper, to taste
1 T parsley, roughly chopped
1 lemon, juiced
6 T crème fraîch, for serving

Method

1. Blanch the Brussels sprouts in boiling, salted water for 1½ minutes, drain and set aside.

2. Heat the butter and olive oil in a pan over a high heat. Toss the Brussels sprouts into the pan and cook for 2 minutes.

3. Season to taste and stir in the parsley and lemon juice.

4. Serve warm with a dollop of crème fraîche.

Cook's note: This really is the best way to eat Brussels sprouts - even the fussiest of your guests will beg for more.

Abi’s nori risotto

Ricotta flapjacks

Crispy Szechuan pepper tofu

Chicken couscous with coriander buttermilk

Grilled prawn salad with chilli watermelon jam dressing

Salted cod fritters

Grilled sardines with charred octopus and egg free garlic aioli flatbreads

Potato-and-leek rosti with spinach foam

Green summer salad

Pan-fried lamb chops with parsley potato cake

Seafood pasta salad

Whole Roast duck with cherry, cinnamon and nutmeg sauce

Maple syrup-and blueberry-glazed gammon with roast shallots and figs

Buttery roast turkey with sausage stuffing and plums

Buttered Brussels sprouts with creme fraiche

Buttered Brussels sprouts with creme fraiche

Ingredients

Method