Love them or hate them, Brussels sprouts are an integral part of any Christmas meal in the UK; if you’re firmly in the ‘hate them’ camp, don’t speak too soon, as this recipe from James Knappett – of Two Michelin-Starred Kitchen Table – just might change your mind.
We asked James about his dish…
“This recipe is a great opportunity to celebrate the raw and delicate flavour of Brussels sprouts. They are nearly always overcooked, which is why so many people end up not liking them but this dish will make a refreshing addition to your Christmas table.
The acidity of the coleslaw cuts through the richness of the meal and goes perfectly with turkey, bread sauce and cranberry sauce. I would suggest making a big enough batch so that you can have it with your leftovers on Boxing Day – it’s also delicious inside a sandwich or with a pork pie.”
Serves 4 (as a side dish)
For the pickling liquid:
• 65ml water
• 65ml cider vinegar
• 65g white sugar
• 2 bay leaves
• 3 sprigs of thyme
For the coleslaw:
• 300g raw Brussels sprouts
• 1 tsp black peppercorns
• 1 tsp caraway seeds
• 1 tsp fennel seeds
• 1 tsp coriander seeds
1. To create the pickling liquid, add the water, sugar and vinegar to a pan and bring to the boil.
2. Once the sugar has melted, turn off the heat and add the bay leaves and thyme while it’s still hot.
3. Very gently toast the peppercorns and seeds and add to the liquid to infuse for at least four hours.
Tip: For best results, leave to infuse overnight.
4. Once the pickling liquid is ready, finely shave the Brussels sprouts on a mandolin and set aside.
5. Strain the pickling liquid through a sieve and then mix through the shaved sprouts.
6. Let it sit for twenty minutes and serve.
Tip: Serve on Christmas Day with turkey, on Boxing Day with sandwiches, or enjoy anytime over the festive period with a pork pie.