Red cabbage with port, prunes & orange
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
Sizzled sprouts with pistachios & pomegranate
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 8
Skip to ingredients
- 3 tbsp olive oil
- 500g brussels sproutshalved
- 50g pistachiosroughly chopped
- 100g pomegranate seeds
- pomegranate molassesto drizzle (optional)
Nutrition: Per serving
- kcal126
- fat8g
- saturates1g
- carbs6g
- sugars4g
- fibre5g
- protein4g
- salt0g
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.
