Marmite and brussels sprouts may sound like an unusual combination, but trust us: it works. Try this recipe for your next Christmas feast or as a winter side dish
Prep:10 mins
Serves 8
100g unsalted butter, softened3 tsp Marmite500g brussels sprouts, halved
STEP 1Beat the butter and Marmite together until smooth, then form it into a log on a piece of baking parchment, roll up and twist the ends like a Christmas cracker. Chill in the fridge until you need it. Will keep for up to a week in the fridge or two months in the freezer.STEP 2Boil the brussels sprouts for 3-4 mins, then drain and leave to steam-dry. Heat a non-stick frying pan, then add the sprouts and dry-fry them for 4-5 mins or until they start to blacken on the cut sides and at the edges. Take the pan off the heat, then add a chunk of the Marmite butter (keep the rest for another day). Sizzle until the butter has melted and shake the pan gently to coat the sprouts. Season with pepper, but taste before adding salt.
