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Juniper berries aren't just for making gin, they perk up sprouts too
In a large frying pan, gently cook
the shallots, garlic and juniper in the oil and half the butter until soft and golden – about 10 mins.
Add the sprouts and stock and simmer for 10 mins until sprouts
are just tender and syrupy. Stir in
the remaining butter with some seasoning and serve.
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