Chef Kenny Tutt has shared a cooking hack to help use up leftover Brussels sprouts after Christmas, which he says is ideal for those who aren’t overly keen on the vegetable
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MasterChef winner shares five alternative ways to cook sprouts
When it comes to the festive season, people often have eyes bigger than their bellies and make far too much food for their Christmas dinner.
But it’s never too much of an issue as leftovers can sometimes be even better than the original meal and it just means more to go around for the whole family.
If you happen to have an abundance of Brussels sprouts left on Boxing Day and aren’t sure what to do with them, then a chef has shared a delicious way to use them up with The Mirror.
Former MasterChef winner Kenny Tutt, who appeared on the cooking show in 2018, has shared his hack for an Asian-style dressing to pimp up your sprouts.
Kenny claims his recipe is the perfect way for sprout “haters” to embrace the vegetable.
“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.
And there you have it, an alternative and tasty way to use up your sprouts! Time to get cooking.
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