Brussel Tops with Rosemary Butter

Instructions

1. 1

   Mix the butter with the garlic, lemon juice, rosemary, anchovy and seasoning, being careful with the salt if using, the anchovy is already quite salty. Cut away any older leaves from the Brussel tops use the trimmed green leaves and the core that can be cut in half. Place the leaves in a steamer over a pan of water or another vegetable cooking (baby carrots), steam to perfection then add a good knob of the rosemary butter, stir to coat with all the flavours. Any left over butter can be saved in the fridge to use on anything like new potatoes. Nutrition Info (per serving): 212 calories, 20 g fat.

2. 2

   Bun and butter pudding Prep and cook time: 30 mins to 1 hour Serves: 6