Brussels & Blue

I’m one of those people who adore Brussel Sprouts. Mr Flavour refers to them as The Devil’s Vegetable, a non-compliment he bestows upon Cauliflower – also a favourite vegetable of mine. It’s a wonder how it is we have managed to be together for 20 years to be honest! Frankly, it’s all in the cooking of them, and this recipe which will hopefully inspire you to gather up the last of this season’s wonder veg, is inspired by my food hero, Nigel Slater who penned a recipe for Brussels and Stilton Soup. My version could also be eaten with a spoon, from a bowl, wrapped in your Jim Jams against the last of the winter storms in front of a roaring fire with a decent box set for company. All’s fair in love and Brussel Sprouts…

Brussels and Blue

Because this recipe requires the sprouts to be thinly sliced, there is no need for steaming or boiling to death. Instead this is like a gentle braise, enhancing their flavour while retaining form and texture.

Ingredients: (serves 2 people generously)

  • 1tbsp Olive oil
  • Some Brussel Sprouts (however many you’d like, I’m not here to judge you), peeled and thinly sliced;
  • Roast Chicken pieces (don’t be roasting a chicken especially for this dish, but it is great for using up any left over chicken);
  • 1 medium white onion, finely diced;
  • Generous splash of a decent white wine – whatever you have to hand, but not a sweet wine;
  • Creamy blue cheese – I used Macroom Buffalo Blue here because it is a stunning cheese to use wherever possible;
  • Handful of chopped parsley;
  • Pumpkin seeds
  • Knob of butter, sea salt and black pepper


  • Preheat a deep saute pan, add the oil and the onion over a low heat until the onions turn translucent but not coloured.
  • Add in the sliced Brussel Sprouts, and stir about to cover.
  • Lash over the wine, 150ml should do it – a small glass.
  • Cover and allow to cook gently for about 5 minutes.
  • Uncover, allow the liquid to reduce slightly, then add in the roast chicken. Stir to combine.
  • Add in the blue cheese, reserving some. Mix it through with the reduced liquid to create a creamy sauce that lightly coats.
  • Add in the fresh chopped parsley and season to taste.
  • Sprinkle over the pumpkin seeds.
  • Pile up onto a plate, and finish with a few little nubs of blue cheese.
  • Serve with thick, crusty bread, and a glass of that lovely white wine!


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