Name: Fried brussels sprouts w/ white anchovy, walnut, garlic + pecorino
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: Serves 6–8
Ingredients: 150 g (5½ oz) walnuts; 1 lemon; 80 ml (2½ fl oz/⅓ cup) light olive oil; 80 ml (2½ fl oz/⅓ cup) walnut oil; 75 g (2¾ oz) pecorino or parmesan; 12–14 white anchovy fillets; 24 brussels sprouts; 2 tablespoons red wine vinegar; salt flakes; 3 garlic cloves; freshly ground black pepper; vegetable oil for shallow frying

Preparation info

Serves
6–8

Difficulty
Easy
Ready in
35 min

Appears in

Chefs Host Christmas Too

By Darren Purchese

Published 2018

About

It’s not Christmas lunch without brussels making an appearance. Thankfully the overcooked sprouts that have terrorised so many for so long have now gone. Rediscover brussels and their amazing versatility and flavour - there’s so much you can do, just don’t overcook ‘em.

Ingredients

150 g (5½ oz) walnuts
80 ml (2½

Lunch
Fish course
Side dish
Pescatarian
Gluten-free
Winter
December

Method

For the dressing, Preheat the oven to 150°C (300°F) and spread the walnuts on a baking tray. Roast for 15 minutes, the

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Ingredients

Method

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