| Stir-Fried Sprouts with Honey, Ginger and Lemon |
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Preparation time: 10 minutes Cooking time: 10 minutes Serves 4 Trim the stalks from 300g (11oz) sprouts and cut them into quarters. Blanch in boiling water for 2 minutes. Drain. Heat a frying pan and dry fry 50g (2oz) of unsalted cashew nuts over a medium heat until lightly toasted. Set to one side. Pour 1 tablespoon of olive oil into the pan then stir-fry 3cm (11/4 in) root ginger, 1 tablespoon honey and 2 teaspoons lemon juice for 1 minute. Add the sprouts, stir-fry them until tender then toss with the cashew nuts and lemon zest to taste. Serve at once. Brussels Sprouts Chiffonade with Bacon, Garlic and Shallots Preparation time: 20 minutes Cooking time: 10-15 minutes Serves 4 Cut 300g (11oz) of trimmed Brussels sprouts into a fine shred (chiffonade). Heat 1 tablespoon of olive oil and melt 20g (3/4 oz) butter into it. Add 2 finely chopped shallots, 1 crushed clove of garlic and 50g (2oz) chopped smoked bacon. Cook for 3-4 minutes until the shallot has softened. Add the chiffonade of Brussels sprouts and stir for 5 -10 minutes until cooked through. |
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