- 3 carrots, thickly sliced, at an angle
The carrot, with its distinctive bright orange colour, is one of the most versatile root…
- 300g Brussels sprouts, trimmed and halved, if they’re large
The quintessential Christmas dinner veg, Brussels sprouts are throught to have been cultivated…
- 2 leeks, trimmed and thickly sliced, at an angle
Like garlic and onion, leeks are a member of the allium family, but have their own distinct…
- 75g butter
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- handful sage leaves (optional)
Bring a large pan of salted water to the boil, tip in the carrots and boil for 3 mins, then add the sprouts and boil for another minute before adding the leeks. Boil everything for 5 mins more, then drain well.
Sizzle the butter in a large frying pan or sauté pan until it turns a nutty brown, then add the sage, if using. Let it crackle, then transfer to a plate, leaving the butter in the pan. Add some cracked black pepper to the butter, tip in the vegetables and gently stir-fry until the veg is piping hot and starting to brown around the edges. Season with sea salt and serve straightaway, with the sage scattered over, if using.