Name: Brussels sprouts with burnt butter and black garlic
Ingredients: 450g Brussels sprouts, trimmed and cut in half lengthways (400g); 1 tbsp olive oil; ¾ tsp caraway seeds; 20g black garlic cloves (about 12), roughly chopped; 2 tbsp picked thyme leaves; 30g unsalted butter; 30g pumpkin seeds, toasted; 1½ tsp lemon juice; 1 tbsp tahini; salt

Side Christmas

Serves 4 as a side

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Black garlic has a highly concentrated taste: liquorice meets balsamic meets the absolute essence of garlic. It’s a quick way to inject a huge amount of ﬂavour into a dish. Get everything chopped and ready for this dish before you start, but don’t cook it until just before serving: you want the sprouts to be eaten fresh from the pan.

Ingredients

450g	Brussels sprouts, trimmed and cut in half lengthways (400g)
1 tbsp	olive oil
¾ tsp	caraway seeds
20g	black garlic cloves (about 12), roughly chopped
2 tbsp	picked thyme leaves
30g	unsalted butter
30g	pumpkin seeds, toasted
1½ tsp	lemon juice
1 tbsp	tahini
	salt

Method

Preheat the oven to 220°C fan.
Mix the sprouts with the oil and ¼ teaspoon of salt, then spread out on a parchment-lined baking tray. Roast for 10 minutes, until the sprouts are golden-brown but still crunchy.
Meanwhile, lightly crush the caraway seeds with a pestle and mortar. Add the black garlic and thyme and crush them to form a rough paste.
Put the butter into a large sauté pan and place on a medium high heat. Cook for 3 minutes, until melted and dark brown. Add the crushed garlic paste, sprouts, pumpkin seeds and 1/8 teaspoon of salt. Stir for 30 seconds, then take off the heat. Stir in the lemon juice and transfer to a large bowl or individual plates. Drizzle over the tahini and serve at once.