Roast ham & crackling
Cook this festive roast ham up to three days ahead and keep it covered in the fridge to save on stress when entertaining
Sprout remoulade
- Preparation and cooking time
- Prep:
- No cook
- Easy
- Serves 4-6
Skip to ingredients
- 400g brussels sprouts
- 1 lemonjuiced
- 4 heaped tbsp mayonnaise
- 2 heaped tbsp crème fraîche
- 1 tbsp wholegrain mustard
- small pack parsleychopped
Nutrition: Per serving (6)
- kcal289
- fat28g
- saturates6g
- carbs4g
- sugars3g
- fibre4g
- protein3g
- salt0.2g
Method
step 1
Trim the bottoms off the sprouts, discard any damaged outer leaves and cut them in half. Chop the sprouts in a food processor until they are finely shredded – you can use a grater attachment if you have one, but it’s not essential. Tip into a large bowl, pour over the lemon juice and give the sprouts a good toss with your hands to combine.
step 2
Mix together the mayo, crème fraîche and mustard with some seasoning. Just before serving, tip into the bowl with the sprouts, along with the parsley. Mix well and season to taste.
