Brussel Sprouts with Caramelised Onions

1. Melt 175g/7oz of the butter in a large sauté pan and gently sweat the onions for 6-8 minutes until softened and caramelised.
2. Bring a pan of salted water to the boil and blanch the sprouts for 1 minute. Drain and refresh in ice cold water.
3. Melt the remaining 25g/1oz of butter in a large sauté pan and sweat the sprouts for 3-4 minutes, tossing, until just softened. Stir the onions through. Season with celery salt and lots of pepper. Serve at once.

You could add some crispy bacon and chunks of potatoes to make into a main dish