500g Brussel sprouts

50g butter

Olive oil

2 tbsp Dirty olive brine

Freshly grated nutmeg


1. Cut sprouts in half lengthways (top to tail)

2. In a large pan pour a good measure of olive oil and place on a medium heat.

3. Add Brussel sprouts face down and add butter to the pan.

4. Grate a layer of nutmeg over sprouts.

5. Turn when caramelised and then add Dirty olive brine.

6. Allow to steam for a minute or two before seasoning with flaky salt and serving.

Should be slightly firm to the bite.

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