For many, the Brussels sprout is the most contentious item on the Christmas dinner plate. However, a reigning culinary champion has stepped forward with a remarkably simple solution that promises to convert even the most ardent sprout sceptics.
The MasterChef Champion's Festive Fix
Brin Pirathapan, who won MasterChef in 2024, has shared his game-changing method for preparing the divisive vegetable. He unveiled the recipe as part of his involvement with BBC Food's 'Easiest Ever Christmas' series, aiming to banish bland, boiled sprouts forever.
In an Instagram Reel posted in December 2025, which has already amassed over 162,000 views, Pirathapan promised a swift and flavour-packed alternative. "Not only is this the tastiest sprouts recipe you'll cook. It's probably going to be the quickest," he said. The secret lies in achieving a perfect char and caramelisation before a quick steam.
Only Four Ingredients Required
The beauty of this recipe is its stunning simplicity. You only need four components: Brussels sprouts, olive oil, 'nduja, and Parmesan cheese. 'Nduja, a spicy, spreadable Calabrian pork sausage, provides a deep, fiery umami, while the Parmesan adds a salty, nutty finish.
BBC Food endorsed the clip with the caption: "Four ingredients = epic sprouts. You NEED to make these." The response from viewers was overwhelmingly positive, with comments praising the elevation of the "oft reviled" sprout to "next level delicious-ness."
How to Recreate Brin's Winning Sprouts
Ready to revolutionise your Christmas veg? Follow this method to serve sprouts that guests will actually request.
Ingredients:
- 2 tbsp olive oil
- 500g (1lb 2oz) Brussels sprouts, halved
- 60g (2¼oz) 'Nduja
- 20g (¾oz) Parmesan, grated
Method:
Begin by heating the olive oil in a large frying pan that has a lid. Place the sprouts in the pan, cut-side down, and cook over a medium-high heat for about five minutes until they take on a slight char. You may need to do this in two batches to avoid overcrowding.
Return all the sprouts to the pan if cooked in batches, and add two tablespoons of water. Immediately cover with the lid and let them steam for five minutes, which will cook them through perfectly.
Remove the cooked sprouts and set them aside briefly. Reduce the heat to medium and add the 'nduja to the same pan. Use a wooden spoon to break it down and let it melt gently for three to five minutes, releasing its oils and spices.
Finally, toss the steamed sprouts back into the pan with the melted 'nduja, ensuring they are thoroughly coated. Serve immediately with a generous scattering of the grated Parmesan over the top.
This recipe from MasterChef's Brin Pirathapan offers a definitive answer to the annual Christmas vegetable debate. With minimal effort and just four powerhouse ingredients, it transforms the humble sprout from a duty into a delight.
