• 600g brussels sprouts
  • 50g butter
  • 50ml whole milk
  • 75g pecorino romano (or veggie alternative), finely grated
  • ground to make 1½ tsp black peppercorns


  • STEP 1

    Remove any dirty and tough outer leaves from the sprouts, trim the bottoms slightly and then cut in half through the bases. Bring a large pan of lightly salted water to the boil and cook the sprouts for 3-4 minutes or until just tender to the point of a knife. Drain well.

  • STEP 2

    Heat the butter in a large frying pan and add the sprouts along with the milk. Once bubbling, sprinkle in the cheese while tossing and cook for a few minutes until the cheese has emulsified into a sauce. Don’t worry if there are a few lumps of cheese. Sprinkle in the black pepper then tip into a serving dish.

*This recipe is gluten-free according to industry standards

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Adam Bush Chef Portrait
Adam BushDeputy food editor

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