Get your Extra Virgin Rapeseed Oil and get frying with this genius dish. Make the most of the Sunday roast leftovers and tuck in to some crispy sprouts.
Recipe by The Devilled Egg | The Online Cookery School.
For the dip:
- 100g crème fraiche
- 1 tablespoon of Dolcelatte cheese
- Zest from 1/2 small orange
- 1 tablespoon of orange juice
- Large pinch of salt
Combine the dip ingredients and keep to one side.
Remove the stem and a couple of the outer leaves from your sprouts and quarter them.
Heat a large glut of our Extra Virgin Cold Pressed Rapeseed Oil in a frying pan - you need the pan to be quite hot.
Add the sprouts - cut side down and cook until dark brown and flip (2 minutes a side should do it).
You want these to be slightly charred and really crispy, but not completely burnt.
Serve hot with the dip!