Food

Food Recipes taken from cook beautiful by Athena Calderone (Abrams, 25) Photography by 2017 Johnny Miller Pan-seared tangy Brussels sprouts ingredients 60ml extra-virgin olive oil, plus more for drizzling 680g Brussels sprouts, trimmed and halved, loose leaves reserved 1 shallot, thinly sliced 1 tbsp finely chopped fresh rosemary tsp finely diced red chilli, plus a few thin rounds for serving 2 tbsp honey 2 tbsp white-wine vinegar Salt and freshly cracked black pepper 1 lemon, zested Flaky sea salt, for serving Serves 2-4 Method Heat the oil over medium-high heat in a large frying pan. Add the Brussels sprouts and loose leaves and cook, stirring occasionally, until golden crisp on all sides (8-10 minutes). Add the shallots, rosemary and chilli, and cook until the shallots are soft and translucent (2-3 minutes). If the pan dries out, add a good drizzle of oil. Add the honey and vinegar, and toss until the sprouts and leaves are evenly coated. Continue to cook until the mixture is heated through and the pan is deglazed (1-2 minutes). Taste and season with salt and pepper. Transfer the sprouts to a bowl and garnish with lemon zest, a few thinly sliced chilli rounds and flaky sea salt.