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natooraThis recipe for Brussels Sprouts with Roquefort and Walnuts has been reproduced courtesy of Natoora -

So what is Natoora all about? Natoora is about the finest quality groceries online: fresh food delivered straight to your door.

Natoora is an online food specialist with a difference. They source the finest quality fresh food and groceries from the best markets and specialist local suppliers in the UK, France and Italy. As suppliers of some of the top restaurants in London, including such luminaries as The River Café, Theo Randall and The Greenhouse, you know you're in safe hands!

Their passion and experience for fresh, seasonal foods is second to none so you can be sure that when you buy online from Natoora, you are getting unrivalled quality and expertise in every product.

Why not find out for yourself by visiting and placing an order.

You won't find a candlemaker but all in one place you will find fresh fruit, vegetables, quality meat and fish, fine cheeses, artisan groceries and much more -


400g brussel sprouts
200g Roquefort
30g butter
50g walnuts
20g breadcrumbs

How to make

  • Prepare the sprouts by removing the outer leaves if damaged, and wash thoroughly.
  • Steam or boil until tender, and place in individual ramekins.
  • Crumble the cheese and sprinkle on top of the sprouts.
  • Add a spoonful of breadcrumbs to each ramekin.
  • Clarify some butter in a pan (fry gently until the foam subsides) then pour one tablespoon over the breadcrumbs on each pot.
  • Finally sprinkle a teaspoon of crushed walnuts and bake in the oven for 10 minutes at 220°C.
  • Grill for the last two minutes.
  • Decorate with a whole half walnut and serve hot.

Serves 4

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Published with permission of Natoora

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