Baked potato slices
Try Gary Rhodes' recipe for crispy baked potatoes, sliced thinly and cooked with olive oil and salt. Perfect for a simple roast dinner side dish
Stir-fried sprouts with green beans, lemon & pine nuts
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 8
Skip to ingredients
- 600g brussels sproutstrimmed and quartered
- 600g green beans
- 1 tbsp olive oil
- zest and juice 1 lemon
- 4 tbsp toasted pine nuts
Nutrition: per serving
- kcal140
- fat6g
- saturates1g
- carbs14g
- sugars14g
- fibre6g
- protein5g
- salt0.04glow
Method
step 1
Cook the brussels sprouts and beans in a pan of boiling salted water for 3 mins, then drain well. Heat the oil in a large wok or frying pan. When hot, add the lemon zest and pine nuts. Cook for a couple of seconds, then add the vegetables and stir-fry for 3-4 mins until the sprouts colour a little. Add a squeeze of lemon juice and salt and pepper to taste.
