The charismatic chef has revealed he’s come up with a dish that uses all the leftover vegetables from Christmas Dinner up – and he says even if you don’t usually like sprouts, he can convert you.
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Jamie, 48, said it was all about thinking of new ways to cook them, as he introduced his Brussel Caesar Salad.
In the video posted to his Facebook page, the cook explained his step-by-step guide on how to make it – and assured it was one all the family could enjoy.
He began by making the Caesar dressing for the salad, putting a generous helping of grated parmesan cheese and three tablespoons of Greek yoghurt into a blender.
Jamie then added in a pinch of salt and pepper for seasoning, two or three anchovy fillets and the zest of one lemon.
The next step was to squeeze the juice of the lemon, plus 2-3 tablespoons of extra virgin olive oil, a dash of Worcestershire sauce and some herbs.
Once all the ingredients were inside the blender, Jamie blitzed them together and said they would form the basis for the “most amazing” dressing.
Then it was onto the main event – the brussels themselves.
Jamie continued: “Cut them in half through the root and put them into a hot pan that’s dry.
“The rest of the brussel sprouts can be shredded and put into our lovely sauce.”
As the brussel sprouts in the frying pan were cooking, Jamie encouraged people to lightly char and then turn them, making sure they are brown on all sides.
Once ready, he added them to the other shredded sprouts and tasty dressing – putting a few homemade croutons on top for some extra flavour and crunch.
He concluded: “On they go – hot and crispy. Delicious!”
Jamie then appealed to his fans, as he said: “Even if you’re not a sprout lover, you kinda have to try this one… right?”
And it didn’t take long for others to agree, as they said they’d be rustling it up today to see what all the fuss is about.
One person wrote: “Wow! I will certainly be making this for Christmas.
“That looks amazing and delicious, Jamie.”
A second Facebook fan typed: “I must say I am a sprout lover since I began to cook and this recipe is very good.
They added: “Thanks master Jamie!”
And, true to his word, Jamie had also encouraged non-sprout lovers to get involved too.
One person said: “Ooh, that actually looks good.”
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