Sprouts, Kale, Chickpeas & dates with a Moo Ping Inspired Glaze

I understand an abhorrence of Brussels Sprouts is genetic. But I have an inherent arrogance that makes me believe that I am beyond nature, and I WILL be able to convert the sprout haters out there with every new recipe I make.

I have had a few successes, there are still some stalwart haters out there. So, I continue my mission. Let’s be fair, we Sprout Lovers are quite evangelistic.

Inspired by the Spiced Pork Skewers of Thailand, this glaze really is heaven…


500g Brussels Sprouts, trimmed and halved

100g Kale, washed, ribs removed and shredded

65g Unsalted Butter

3 Cloves Garlic

8 Black Peppercorns

1 tsp Coriander Seeds

3 tbsp Oyster Sauce

3 tbsp Soy Sauce

1 tbsp Light Muscovado Sugar

1 tbsp Honey

1 tbsp Fish Sauce

1 Birds Eye Chilli, finely chopped

100ml Coconut Milk

5 Medjool Dates, chopped small

Crispy Chickpeas

1 Can Chickpeas, drained, skins rubbed with a tea towel

Extra Virgin Olive Oil

Sea Salt


1. Begin with the chickpeas. Preheat oven 180C. Line a baking sheet with non-stick paper.

2. Add the chickpeas to a bowl and drizzle with a little oil and salt. Stir to combine then roast for 20-25 minutes, stirring every 5 minutes until crispy.

3. Allow to cool completely then transfer to an airtight container.

4. For the sprouts, add the garlic, peppercorns and coriander seeds to a pestle & mortar and grind to a paste. Mix in the oyster sauce, soy sauce, sugar, honey, and fish sauce and set aside.

5. Heat the butter over a medium heat in a large wide sauté pan. Add the sprouts and cook for 5 minutes or until turning golden. Add the kale and the chilli and cook 2 minutes more, or until wilted and soft.

6. Add the paste and stir through. Cook for 5 minutes then add the coconut milk and dates. Cook until everything is glazed and delicious then tumble into a serving bowl.

7. Sprinkle with some crispy chickpeas and serve immediately.