Yes, it’s the time of year to roll out another sprout recipe! This time they have a fresh Asian dressing with a pop of chilli. (The secret is too not over cook them!)
Serves: 4
INGREDIENTS
500 grams medium Brussels sprouts, halved
olive oil
sea salt and ground pepper
2 teaspoons toasted sesame seeds
½ long red chilli, seeded and thinly sliced
Dressing
1 teaspoon lime juice
2 teaspoons sesame oil
2 teaspoons soy sauce
2 teaspoons honey
2 teaspoons fish sauce
METHOD
Dressing: Whisk all the ingredients in a bowl.
Heat a little oil in a large sauté pan over a high heat. When hot, add the sprouts and cook until golden. Add a splash of water, cover and cook until just tender but still with a little bite. Remove from the heat and add the dressing, turning so they are all well coated.
Transfer to a serving bowl and toss through the chilli and sesame seeds. Serve immediately.
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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.