- 85g butter
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 3 onions, cut into thickish slices
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 8 sage leaves, chopped
Popular in both Italian and British cookery, sage has long, grey-green leaves with a slightly…
- 350g Brussels sprout
The quintessential Christmas dinner veg, Brussels sprouts are throught to have been cultivated…
- 200g frozen pea
Heat half the butter in a large frying pan and soften the onions over a low heat for about 15 mins until really soft – but don’t let it brown. Add most of the sage. Meanwhile, cook the sprouts in a pan of boiling water for about 4 mins, add the peas and cook for 1 min more until just tender.
Drain, reserving a splash of the water, then add the sprouts and peas to the onions, along with the rest of the butter, stirring well so that all the veg gets coated in the butter. Add the reserved cooking water if it looks a bit dry.
Season with lots of black pepper and some salt. Serve with the reserved sage on top.