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Recipe Collection

Bread Sauce with Sprouts & Hazelnut

Laura Edwards — Supper, 2022

Sprouts (and bread sauce) are not just for Christmas. They are delicious finely sliced in a slaw, but fried like this is my favourite way to prepare them. Make sure you don’t overcook them, as the crunchier the better.

Serves: 2

Photography: Laura Edwards

Styling: Rosie Ramsden & El Kemp

Season: Autumn/Winter


For the bread sauce
550g milk
100g double cream
50g butter
1 bay leaf
5 cloves
1 banana shallot, halved
5 black peppercorns
nutmeg, for grating
100g breadcrumbs
salt and freshly ground black pepper

For the sprouts & hazelnuts
olive oil, for cooking
175g sprouts, halved
5g sage, finely chopped
30g hazelnuts, roughly chopped
50g butter
salt and freshly ground black pepper

cream – more milk
shallot – a small white onion
hazelnuts – chestnuts


  1. Place your milk, cream and butter in a medium saucepan. Add the bay leaf, cloves, shallot and peppercorns. Grate in a little nutmeg. Bring to the boil and simmer for 5 minutes. Remove from the heat and allow to infuse for a minimum of 30 minutes, ideally 1 hour.

  2. When infused, strain the milk and return it to the pan. Add the breadcrumbs and cook over a medium heat until it begins to thicken. Whisk regularly to stop it from sticking. Remove from the heat when it is just a little looser than you would like. Season to taste.

  3. Heat a frying pan with a little olive oil over a high heat. Add the sprouts, cut-sides down, and cook for a minute, or until coloured but still crunchy. Add the sage and hazelnuts to the pan along with the butter and cook for a further minute. Remove from the heat and season to taste.

  4. If the bread sauce has thickened too much while you were cooking the sprouts, simply add in a splash of cream and stir over a low heat to loosen. Pour into a shallow bowl, spoon the sprouts on top and drizzle with the melted butter.

Read more: Supper

Throughout the various lockdowns over the pandemic, Flora began cooking up what she called #FridayFeasts using recipes from cookbooks, friends and her own, all to keep her going at a difficult time. The result was her third cookbook, Supper. Filled with beautiful photography and creative, delicious recipes for dinners, whether for two or for a crowd, it’s the perfect companion for slow, evening cooking. Supper by Flora Shedden (Hardie Grant, £22) Photography by Laura Edwards.

— about the author

Based in Dunkeld in the Scottish Highlands, Flora runs her bakery Aran and its little sister store Lòn. She has published two cookbooks, with her most recent book Aran featuring recipes for the beautiful, seasonal sweet and savoury bakes on offer at the bakery.

Her understated and delicate style is instantly recognisable, and her Instagram account is definitely worth a follow.

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