500g Brussels sprouts, prepared
25g butter, plus extra to serve
75ml double cream
Fresh sage, to garnish (optional)
1. Put the sprouts in a large pan of salted water, bring to the boil, then cover until the water comes back up to the boil. Uncover and cook for 5-6 minutes, until the sprouts are tender.
2. In a small pan, melt the butter with the cream over a low heat. Drain the sprouts, then whizz in a food processor with the butter, cream and a pinch of pepper.
3. Spoon into a serving dish, add a knob of butter and garnish with sage.