Brussel Sprouts/ Winter

Brussels are a stalwart among winter vegetables and a traditional festive favourite. They have the best flavour when harvested after being frosted – superior to anything you can buy in the supermarket.

HOW TO GROW

1. Plant the seeds in your mug with gravel for drainage and the soil palette, give it a god water and place in a warm sunny spot.

2. When the plants are establishing (10cm tall), transfer them to a large pot in the sunny, sheltered place.

3. When the sprouts are fully grown, harvest from the bottom up.

SPROUTS WITH PISTACHIOS AND POMEGRANATES

INGREDIENTS

1. 3 tbsp olive oil

2. 500g Brussels sprouts, halved

3. 50g pistachios, roughly chopped

4. 100g pomegranate seeds

5. pomegranate molasses, to drizzle (optional)

METHOD

Step 1:

Heat the oil in a large frying pan over a medium-high heat. Put the sprouts in the pan, cut-side down, and leave them to fry for 10-15 mins, tossing occasionally. If they’re just lightly brown, carry on cooking for a further 5 mins until blistered.

Step 2:

Scatter over the pistachios and stir-fry until toasted. Remove from the heat and stir through the pomegranate seeds. Season with salt and tip into a serving dish. Drizzle with a little pomegranate molasses, if you like.