Name: The Mountfield Butterscotch Brussels
Yield: Serves 4
Ingredients: 1 tbsp olive oil, plus more if needed; 3 echalion shallots, finely sliced into rings; 160 g/5½oz smoked pancetta lardons; 60 ml/2 fl oz/¼ cup double/heavy cream; 25 g/¾ oz butter; sea salt; a handful of fresh flat-leaf parsley leaves; 30 g/1 oz/2½ tablespoons soft light brown sugar; 2 tsp chaat masala; 1 red chilli, cut into fine rings; 500 g/1 lb 2 oz Brussels sprouts, large ones halved

Preparation info

Serves
4

Difficulty
Easy

Appears in

Bold

By Nisha Katona

Published 2024

About

Dare to be different. I’m willing to bet you’ve never thought of this before, but serving this classic veggie side coated with a spiced butterscotch glaze really works. The sweetness offsets any bitterness in the Brussels and we all know how well bacon takes to the sweet treatment. All credit for this fabulous feast goes to my good friend Andy Mountfield for letting me include his family recipe here. For a lazy version, by all means use a jar of store-bought butterscotch (o