The perfect festive side dish, our British Nduja adds a touch of fiery spice in this easy Brussels sprouts recipe and is ready in 30 minutes. Impress friends and family at Christmas by adding some British charcuterie spice to your festive feast. What’s more, you can blanch the sprouts in advance, saving time on the day.

Serves 6

INGREDIENTS

• 600g Brussels sprouts

• 2 tbsp Olive oil

• 75g Dorset Nduja, crumbled

METHOD

STEP 1

Remove any dirty or tough outer leaves from the sprouts and trim the bottoms slightly, then cut each in half through the base. Bring a large pan of lightly salted water to the boil and have a bowl of iced water to hand. Blanch the sprouts for two minutes or until just tender when squeezed. Drain the sprouts then then tip into the iced water. Chill for 15 minutes until cold then drain again. You can always do this the day before and keep in the fridge until ready to use.

STEP 2

Heat the olive oil in a large frying pan and add the sprouts. Fry the sprouts over a high heat for 10 minutes until they are golden and crisp. Stir in the nduja and cook for 5 minutes, tossing until the sprouts are well coated. Squeeze over the lemon juice before serving.