Crispy sprouts, Carrot Butter & Candied Walnuts

Boil your walnuts in water in a saucepan for a couple of minutes. Once they are done, drain and add them to a bowl with your caster sugar and coat them. Then deep fry at 180°C with your cooking oil in a deep saucepan. Remove from the oil, season with salt and set aside to garnish your dish later.

Peel and roughly dice a carrot and put it into a shallow frying pan with your butter and gently cook for around 40 minutes on the lowest heat, until the carrots are super soft and your butter has started to caramelise. Transfer to a blender with 200ml of boiling water, season well and blend until smooth and silky. Keep warm until you are ready to serve.

Remove sprout from the stalk and rinse under cold water, removing any darker or damaged outer leaves. Roast your sprouts in a preheated hot oven at 220°C for 8 minutes with lots of olive oil and sea salt 

Now spoon some of your carrot butter onto a plate/bowl and slightly smooth around with the back of the spoon. Now place your roasted sprouts and garnish with your candied walnuts, perfect as a starter served with bread or as a side dish. 

Enjoy!