Seventies dinner party sprouts recipe

Seventies dinner party sprouts recipe

The marinade (passed down by a family friend) was originally for lamb fillet (and delicious, if you're that way inclined), but brussels sprouts are so savoury and, well, meaty that this marinade works equally as well with them. Indeed, you can serve it alongside any main you like, and it still feels like a party.

Prep time: 5 minutes | Cooking time: 10 minutes

SERVES

Four

INGREDIENTS

500g Brussels sprouts, trimmed and halved

1 tbsp peanut oil roasted peanuts, roughly chopped, to garnish (optional)

Chopped red chilli, to garnish (optional)

Rob's rump marinade

2 tbsp honey (preferably runny)

2 tbsp light soy sauce

2 tbsp peanut oil

1 tsp ground coriander

1 tsp caraway seeds

¼ tsp cayenne pepper

2–3 garlic cloves, crushed

METHOD

Preheat the oven to 220C/200C fan/Gas 7, with a heavy baking tray or roasting tin inside.

Meanwhile, in a shallow dish, stir all the marinade ingredients together until combined. Arrange the brussels sprouts, cut side down, in the marinade to help it soak in.

When the oven has heated up, give the brussels sprouts one last stir through the marinade. Wearing an oven mitt, take the hot tray from the oven, line it with baking paper, then pop the brussels sprouts onto the hot tray, from outside in, using a pair of tongs in your other hand