Self-proclaimed “potato queen” Poppy O’Toole, better known as Poppy Cooks, doesn’t just specialise in spuds.
The creative chef also has incredible recipes for other vegetables like Brussels sprouts, which she smothers in flavour to make them irresistible.
Sharing her recipe on her website, Poppy said: “We’ve got two controversial ingredients and whether you love them or you hate them, Brussel sprouts and Marmite are the festive match you’ve been waiting for.
“Forget the soggy boiled sprouts and change it up with my delicious breadcrumbed Marmite beauties. These would make a lovely addition to your Christmas dinner, but don’t let that stop you from eating these all year round.”
Her unique formula comprises breadcrumbs, honey and the very savoury flavour of Marmite to elevate the plain vegetables.
Marmite Brussels sprouts recipe
Start by cleaning the sprouts and giving each one a trim to remove the base of the stalks.
Once freshly washed, fill up a saucepan with boiling water and add the sprouts, where they should be left to cook for just two minutes. By then, the sprouts should be just about tender but not cooked.
Finish cooking them by preparing a frying pan on the hob over medium heat and adding all of the flavours.
Throw in half of the butter, then once frothy, add in the breadcrumbs and chopped chestnuts.
Cook everything until browned then add the chopped sage leaves for that extra kick of flavour.
Remove everything from the pan and save this for later. In the same pan, add the rest of the butter followed by the honey and Marmite once the buttery is nice and bubbly.
Add the sprouts back to the pan and toss them together with the sauce, then sprinkle over the crumb mixture that was set aside earlier.
Serve in a hot dish and dig in while they’re fresh off the hob.
