Brussels sprouts with butter, garlic, green peppercorns, caraway and cream

Brussels sprouts are one of those vegetables that folks either love or hate. I personally think it comes down to how the vegetables are cooked. Like all brassicas, this vegetable is very polarising. The first time I had a Brussels sprout, I hated it; it was boiled and mushy. I have since learned to love them, roasted or raw in salads.

This is a simple recipe: the Brussels sprouts are flash-seared in a pan until charred and scented with caraway seeds, and a slow, subtle heat from green peppercorns develops. The original recipe calls for boiling the sprouts, but I prefer not to; they are flash-fried, still crisp and barely cooked, which is how I love them. The side is lovely, the texture is more like a salad than mushy vegetables, and the flavours are bold. Green peppercorns are also amongst my favourite seasonings, and I always seem to add more than called for; I find they perk up the dish beautifully.

Gill Meller has been part of the River Cottage team for years, working closely with Hugh Fearnley-Whittingstall. He has continued with the same theme: simple, elegant foods without fuss. His recipes highlight Britain's fresh, excellent produce in simple dishes that shine. He has been credited with changing British cuisine through his work and is one of the leading voices for a healthier, tastier British cuisine. Root Stem Leaf Flower is the first book of his that I own, and it will not be the last. The recipes are vibrant and unique, simple fare that shines on the table. You will often see me cook from here.

For more recipes from this cookbook, click here.

Ingredients:

1 tablespoon olive oil

1 tablespoon butter

1 tablespoon caraway seeds

4 garlic cloves, minced

2 tablespoons pickled green peppercorns

1/2 lb Brussels sprouts, halved if large

Salt, to taste

4 tablespoons cream

Parsley to garnish

Heat the oil and butter in a wide shallow frying pan on low heat. Add the caraway seeds; they will sizzle and turn a shade darker in about 5 seconds. Add the garlic and sauté until it is a light golden brown. Add the peppercorns and cook for 1 minute, taking care not to burn the spices.

Add the Brussels sprouts, salt and pepper and turn the heat up to high. Cook for 5-7 minutes until the Brussels sprouts are charred in spots. Toss in 1-minute intervals so the Brussels sprouts char on all sides.

Turn the heat back down and add the cream. Cook for 30 seconds. You can leave the dish wet, but I cook it a little longer so that the cream thickens and clings to the sprouts.

Serve immediately.

Note: This dish is best if served immediately.