Sprouts in the Hole

Brought to you by:

Author: OcadoLife

Prep time: 20 mins

Cook time: 1 hr

Serves: 8

This inventive recipe for Sprouts in the Hole is from chef, food writer and cookbook author Gill Meller. “I like to mix things up when it comes to sprouts – sometimes I prepare them simply, with lots of butter and black pepper; or I spice them up with chorizo. For this ‘in the hole’ version, they’re baked in a light, crisp, puffy batter with caramelised red onions and a touch of mustard. It’s a showstopper of a dish and works as a main in its own right as well as a side – try adding chunks of chestnut or sausage to bulk it out when you roast the sprouts.” Delicious at Christmas too – try it with Gill’s Roast Turkey with Figs, Port and Seville Orange Marmalade.

Share recipe

Share Pin it Print

Ingredients Method

Ingredients

140g plain flour
4 medium eggs, lightly beaten
200ml whole milk
2 tsp dijon mustard
2 medium red onions, cut into chunky wedges
1 tbsp extra-virgin olive oil
2 tbsp sunflower oil
500g brussels sprouts, trimmed
15 sage leaves (approx.), to serve (optional)

Method

Step 1

Preheat the oven to 200°C/180°C fan/gas 6. For the batter, tip the flour into a bowl and whisk in the eggs, until everything is nice and smooth. Gradually add the milk and mustard, whisking continuously, until you’re certain there are no lumps. Season and set aside.

Step 2

Place the onion wedges in a medium-sized roasting tin, about 20 cm x 25 cm. Drizzle over the oils, season and roast for 15 mins or until the onions are almost tender. Remove the tray from the oven and tip in the sprouts, shaking them into the oil with a little more seasoning. Then return the tray to the oven for a further 15 mins or until the sprouts are beginning to soften and have a little colour.

Step 3

Increase the oven to 220°C/200°C fan/gas 7. When the oil is super hot, pour the batter around the veg, then immediately return the tin to the oven for 30 mins, until the batter is nicely puffed up and golden. For a finishing touch, if you like, fry the sage leaves in butter so they crisp up, and scatter them over the top.