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Soft leeks with burnished Brussels sprouts
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Serves: 6 as a side
55g unsalted butter
400g pack Trimmed Leeks, halved lengthways, then sliced thinly
6 sprigs oregano, leaves only, chopped
300g Brussels sprouts, trimmed and shredded
1 tbsp honey
1 tsp cider vinegar
45g pine nuts, toasted
½ lemon, juice, to serve
1. Cover the sultanas in boiling water and set aside to steep. Meanwhile, melt 40g butter in a large frying pan over a medium heat, add the leeks and oregano and cook gently for 10-15 minutes until softened. Transfer to a plate.
2. Return the pan to the heat and add the remaining 15g butter and the sprouts. Turn the heat up to high, season and fry, stirring, for 5-6 minutes, until the sprouts are just starting to soften and have coloured a little around the edges. Add the honey and vinegar and continue to cook for 30 seconds.
3. Stir in the pine nuts, drained sultanas and leeks. Cook for a further 30 seconds before removing from the heat. Spritz with the juice from the lemon and serve straight away
Typical values per serving:
1 of your 5 a day/source of fibre
This recipe was first published in October 2020.