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    Soft leeks with burnished Brussels sprouts

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    Soft leeks with burnished Brussels sprouts

    • Preparation time: 10 minutes
    • Cooking time: 30 minutes
    • Total time: 40 minutes

    Serves: 6 as a side


    30g sultanas
    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

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