but often divide opinion. Convert even the most sceptical sprout-eaters with this
delightful recipe, which puts a delicious little twist on traditional sprouts that
is sure to make them popular with everyone at the table, including vegetarians.
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500g brussels sprouts, trimmed and halved
500g chestnut mushrooms, stalks removed and sliced
4 cloves of garlic, peeled and chopped
Freshly ground black pepper
½ teaspoon dried thyme
250g halloumi cheese, sliced
1 tablespoon olive oil
Cook the sprouts for five minutes in plenty of salted boiling water and drain.
Melt the butter in a large frying pan.
On a medium heat, stir in the garlic and cook without browning for five minutes.
Grind in the black pepper and thyme and stir through.
Add the mushrooms and continue to cook, stirring often, until the mushrooms are cooked through and no liquid remains, about 10-15 minutes.
Stir in the sprouts and heat through.
Just before serving, heat the olive oil in another pan over a highish heat and cook the halloumi slices on both sides until browned.
Slice into strips and stir in with the sprouts.
Season to taste and enjoy!