Bay & orange roast turkey
Brushing the turkey with a last-minute sticky glaze means your bird will be golden and looking its best when you bring it to the table
Sticky sprouts with grapes & walnuts
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 6
Skip to ingredients
- 800g Brussels sprout
- 6 tbsp fig jam
- 2 tbsp balsamic vinegar
- large handful red grapes
- 50g toasted walnutroughly chopped
- 200g thick Greek yogurt
- 2 tbsp chopped mintplus a few small leaves to garnish
Nutrition: per serving
- kcal216
- fat13g
- saturates4g
- carbs18g
- sugars17g
- fibre6g
- protein8g
- salt0.3g
Method
step 1
Boil a large pan of water and add the sprouts. Boil for 8 mins, or until just cooked through but not soggy. Drain, cool, then halve. Can be chilled for up to 24 hrs.
step 2
Melt the fig jam and balsamic vinegar together in a big frying pan or wok. When bubbling, add the sprouts and fry until they start to caramelise. Lower the heat and add the grapes, then cook for a few mins more until the grapes are hot and softening. Add the walnuts and seasoning, then tip into a serving dish. Mix the yogurt and chopped mint, and dollop over the hot sprouts. Garnish with a few extra mint leaves.
