Buttered sprout tops with walnuts


  • 400-500g sprout tops with the stalks trimmed off, washed
  • 5 shallots, peeled and thinly sliced
  • 30-40g walnut halves, lightly toasted
  • 50g butter
  • Salt and freshly ground black pepper


Bring a pan of lightly salted water to the boil and cook the sprout tops for 5 minutes until tender then drain well. Meanwhile, gently cook the shallots in the butter for 2-3 minutes until soft and toast the walnuts on a baking tray in a hot oven for 5 minutes until they start to colour. Mix all ingredients together and season.

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