Chef shares cooking hack to re-use Brussels sprouts which is like 'liquid gold'

dailyrecord.co.uk:

Now Christmas is done you might be left with a good amount of Brussels sprouts, but not much of a plan for what to do with them.While they are a staple of the Christmas dinner - loved by some and loathed by others - they aren't used nearly as often outside of the festive season.

However, that doesn't mean that there aren't fun and creative ways to get the most out of your sprouts.One expert recommends using them to whip up a delightful Asian-style dish that can win over even those who hate the vegetable, writes the Mirror.Former MasterChef winner Kenny Tutt, who appeared on the cooking show in 2018, spoke to the publication to discuss his method."This one is a little bit different, it's probably for the sprout hater who wants to give it a different flavour.

It's a nice Asian-style dressing to go over your sprouts," said the expert. "Really simple, we're using lots of store cupboard ingredients."Grab a bowl and add a nice glug of soy sauce, a couple of tablespoons of honey and then if you have some roasted sesame seeds, add a sprinkle of those as they'll give it a lovely nutty flavour, but they're optional."He continues: "Then we're going to hit it up with some finely chopped garlic, or crushed garlic.

You could also use garlic paste. And finally, pop about half a chopped red chilli in there and I like to keep the seeds and the pith in as well as it gives a really nice heat."Give that a mix and it's like liquid gold, spicy, salty, sweet, hot."To put the whole dish together, Kenny cooked some halved sprouts in a frying pan on the hob, then added the dressing and let it all warm up and caramelise.Don't miss the latest news from around Scotland and beyond.