- 700g sprouts, tightly closed and brilliant green, trimmed
- 100g unsalted butter
- 6 small shallots, peeled and chopped finely
- 1 large Bramley apple small dice
- 250mls dry cider
- 1 x 10g vegetable stock cube
Cook the sprouts in plenty of boiling water, until soft in the centre, about 10 minutes. They need to be slightly over cooked I think.
Or place into a medium sized bowl; add salt, pepper and 200mls water. Cover with film, make a couple of small holes and microwave for 5 minutes. Check and see if cooked, if not re cover and cook for a further 2 minutes.
Cool under cold water then drain really well. This can be done a few hours before.
Then you come to serve, there is only one way to warm them up, pop them in the microwave.
Warm the butter and add the shallot and cook for 1 minute to soften, then add the apple and cook for 10 minutes until the apple softens.
Add the cider and stock cube cook down till syrupy.
When ready add the sprouts and coat well.