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MasterChef winner shares Boursin Brussel Sprout Pakora recipe

FoodCycle, Boursin and MasterChef 2018 winner, Kenny Tutt have teamed up to inspire the nation to waste less throughout the festive period. Research reveals that nearly half (48%) of Brits admit to over-buying when stocking up on festive food and drink.

Over the festive period, Brits will consume a collective 250 million roast potatoes, 208 million boxes of chocolate and a staggering 217,987,038 portions of cheese! In addition, more than 250 million sprouts will go down the nation’s hatches, alongside 162 million servings of Christmas pudding, and our festive roasts will also be washed down with more than 255 million ladles of gravy.

To stop those leftovers heading for the bin, Kenny has created an array of delectable dishes using the most common culinary culprits of festive food waste; Brussels sprouts, turkey, and potatoes.

In addition to a fixed donation, Boursin is also encouraging consumers to get creative with their leftovers. For every dish shared on social media, tagging in @BoursinUK and using the hashtag #youcreatewedonate, Boursin will donate £5 to FoodCycle.

To launch the campaign, Kenny hosted an virtual cookalong with FoodCycle staff and volunteers.  Participants whipped up the most delicious Brussel Sprout Pakoras, accompanied with a Boursin Garlic and Herb dip, you can find the full recipe below. You can also download the full recipe pack which includes the Brussel Sprout Pakoras , The Ultimate Boxing Day Toasted Sandwich and Winter Root Vegetable Hash Brown, Wild Mushrooms & Poached Egg with Boursin Garlic and Herbs.

Ingredients

200g Brussel sprouts

1 medium onion

Small handful of coriander

2 green chillis

1 small knob of peeled ginger

½ tsp of chili powder

½ tsp ground cumin

½ tsp turmeric

150g gram flour

170ml water

1 tsp salt

Vegetable oil (enough to fry 2-3cm deep in the pan)

Splash of milk

150g Boursin Garlic and Herbs

Method

Chop your Brussels sprouts in half and then slice the sprouts thinly, slice your onions. Roughly chop the coriander, finely chop the chilli and grate the ginger. Roughly chop your dried cranberries.

In a large mixing bowl combine the chilli powder, cumin, turmeric, chopped coriander, chilli, ginger, gram flour and water with 1 tsp of salt. Mix well and then add the Brussel sprouts, sliced onion and cranberries. This should create a thick batter.

Carefully heat up your oil in a large pan, wok or use a deep fat fryer if you have one. Be ready with a slotted spoon and some kitchen towel on a plate for when the pakoras are fried.

Test that the oil is hot enough by placing a small piece of batter in the oil. It should bubble and float to the top. When cooking with hot oil do not leave it unattended and make sure the handle is not reachable by little hands.

Using a spoon, drop in small balls of the batter and fry for 2 minutes on either side until golden brown. Drain on paper towels. The Pakoras can easily be heated up again in a hot oven if not served straight away.  You can also freeze them once cooked and cooled down and then cook in the oven at another time.

Make your super simple creamy Boursin dip by gently heating up the cheese with a small splash of milk for 2-3 minutes for a rich dippable sauce. Enjoy with your crispy festive pakoras.

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