Skip to main content

Please enter your date of birth.

I am of legal drinking age in my location

By entering our website you agree to our Terms & Conditions and Privacy Policy. For information on alcohol responsibility, visit drinkaware.co.uk

A TOAST TO THE TRIMMINGS

HP 10 YEAR OLD BRUSSEL SPROUTS

 

Love them or hate them, Brussels sprouts are a festive fixture on the Christmas Dinner table. This year, why not ditch the boiling and get oiling instead? Pan-fried until golden and charred and served with lemon and toasted walnuts, the humble sprout might become your favourite side dish.

For another accompaniment, packed full of flavour and colour, try roasting root veg in honey and rosemary until they’re soft and caramelised. Whatever you serve with your Christmas meal, don’t forget to raise a toast with a glass of your favourite Highland Park. Merry Christmas!

 

PAN-FRIED BRUSSELS SPROUTS WITH LEMON AND WALNUTS

Ingredients

1kg Brussels sprouts, stem ends trimmed and scored with an X
3 tablespoons unsalted butter
1 tablespoon of butter
1 clove garlic, sliced
Salt and freshly ground pepper
2 teaspoons freshly squeezed lemon juice
200g walnuts, toasted, coarsely chopped

 

Method

1. Bring a large pot of water to a boil and insert a steamer rack. Add the Brussels sprouts and steam for 6-7 minutes until tender but still retaining their bright green colour. Transfer them to a plate.

2. Melt the butter and oil in a large frying pan over a medium heat.

3. Add the garlic and cook it, stirring continuously until soft, for about 2 minutes.

4. Now stir in the Brussels sprouts and fry them until golden and starting to char – that should take around 8 to 10 minutes. Season with salt and pepper.

5. Finally, stir in the lemon juice and walnuts and serve on a sharing platter.

 

ROAST CARROTS AND PARSNIPS WITH HONEY AND ROSEMARY

Ingredients

350g parsnips
350g carrots
2-3 tbsp olive oil
1 tbsp runny honey
Salt and freshly ground pepper
6 rosemary sprigs (plus a few extra for presentation)

 

Method

1. Start off by heating your oven to 220C/200C fan/gas 8.

2. Now peel the parsnips and carrots and cut them into even 5cm batons. Place them in a roasting dish, add the olive oil and season well with salt and pepper, mixing everything together with your hands to ensure the vegetables are evenly coated. Scatter over the rosemary sprigs

3. Roast for 35 minutes – stirring through the tablespoon of honey hallway through the cooking time – until the carrots and parsnips are soft and caramelised.

4. Transfer to a serving bowl and replace the cooked rosemary sprigs with fresh ones for decoration.

 

News

December 10, 2021