Crispy bacon-basted turkey
Make Christmas dinner even more special with our top tips for the the juiciest meat ever, infused with smoky goodness from an indulgent bacon butter baste
Burnt sprouts with pomegranate & sesame
Serves 4
Easy
Prep:
Cook:
Add a deliciously different side dish to your Christmas dinner spread with these pan-fried brussels sprouts and juicy pomegranate seeds, drizzled with pomegranate molasses
Skip to ingredients
- 3 tbsp rapeseed or sunflower oil
- 400g brussels sproutshalved
- 25g cold butterdiced
- 1 tbsp sesame seeds
- 100g pomegranate seeds
- drizzle of pomegranate molasses
Nutrition: per serving
- kcal205
- fat16g
- saturates4g
- carbs8g
- sugars7g
- fibre6g
- protein4g
- salt0.2g
Method
step 1
Heat the oil in a large frying pan over a medium heat. Put the brussels sprouts in the pan, cut-side down, and leave them to sizzle away happily for 10 mins without disturbing them.
step 2
Halfway through cooking, dot over the butter and leave it to sizzle and brown – the sprouts need to be really crispy and dark brown. If they are just lightly brown, carry on cooking for another 5-10 mins.
step 3
Scatter over the sesame seeds and stir-fry everything until the seeds are toasted. Off the heat, toss through the pomegranate seeds, then season the sprouts with salt and tip into a serving dish. Drizzle with the pomegranate molasses before serving.
