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Showing items 1 to 3 of 6

Showing items 1 to 3 of 3

Red cabbage with port, prunes & orange served in a bowl
Red cabbage with port, prunes & orange
A star rating of 4.1 out of 5.10 ratings

Flavour red cabbage with port, prunes and orange for an indulgent festive side dish that delivers two of your 5-a-day. It can be made in advance and frozen for up to three months

Triple pigs in blankets presented in a baking dish
Triple pigs in blankets
A star rating of 4.9 out of 5.8 ratings

Pack in three times the flavour with these triple pigs in blankets. You can prepare them a day or two in advance and keep on a baking tray in the fridge

Tuscan sausage, kale & ciabatta stuffing served in a roasting dish
Tuscan sausage, kale & ciabatta stuffing
A star rating of 4.5 out of 5.2 ratings

Prep this sausage, kale and bread stuffing up to two days in advance, then bake on the day. If your favourite part of stuffing is the crispy bits, you’ll love this recipe

Nutrition: Per serving

  • kcal126
  • fat8g
  • saturates1g
  • carbs6g
  • sugars4g
  • fibre5g
  • protein4g
  • salt0g
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Method

  • step 1

    Heat the oil in a large frying pan over a medium-high heat. Put the brussels sprouts in the pan, cut-side down, and leave them to fry for 10-15 mins, tossing occasionally. If they’re just lightly brown, carry on cooking for a further 5 mins until blistered.

  • step 2

    Scatter over the pistachios and stir-fry until toasted. Remove from the heat and stir through the pomegranate seeds. Season with salt and tip into a serving dish. Drizzle with a little pomegranate molasses, if you like.

Recipe from Good Food magazine, November 2018

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Comments, questions and tips (5)

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Overall rating

A star rating of 4.7 out of 5.17 ratings

Huma1

I have now made this three times for Xmas dinner. It works with a traditional version and, this year, I made the duck and clementine tagine (also BBC Good Food) and it complimented it well. Everyone loves it. I have never been able to find pomegranate molasses in the supermarkets near me, but…

bridgimage

Inspired by OLJ design's comment I started by frying skinned chicken in the oil then added the sprouts so they and the pistachios took on some of the chicken flavour Instead of pomegranate molasses I mixed balsamic glaze into the pomegranate seeds. Forget Christmas - this made for a tasty and moist…

Alan Macdonald avatar

Alan Macdonald

Made this on Christmas day. Great way to serve sprouts

OLJ Design avatar

OLJ Design

A star rating of 5 out of 5.

Its a dry recipe but I improved it by making a pomegranate syrup with pomegranate juice and brown sugar reduced to a syrup and I also threw in diced chicken into the pan to make it a wholesome meal

zanabishop32

Do you think the sauce that you’ve made would be good for just the sprouts?

Joerg Huber avatar

Joerg Huber

This is tasty, but very dry and the way i did it the pistachios were barely or not at all noticeable (but expensive). In my view something is not right about this recipe unless you have it with a meat dish and loads of gravy.

Huma1

I think that's the point. The intro says clearly that it's a side for a Christmas dinner, which normally means a meat dish and lots of gravy.

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