Chef Nuno Mendes separates brussels sprout leaves by hand before saut& them, an extremely time-consuming task. Thinly slicing the sprouts vertically& hand or with a food processor fitted with a slicing blade& similar results in a fraction of the time.
Cured lobster and charred leek with leek consommé
Nuno Mendes creates a dazzling, abstract dish from charred leeks and native lobster
Can’t be bothered with a big blowout meal this Christmas? Graze your way through the holidays with recipes for snacks and small bites from Korea, Georgia, Italy, Gujarat and more. Nine cooks pick their favourites