- 2 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 10 shallots, finely sliced
Related to the onion (as opposed to being a younger version of it), shallots grow in clusters at…
- large pinch golden caster sugar
- 100g raisin
- 4 tbsp red wine or sherry vinegar
- 1kg Brussels sprout, trimmed
The quintessential Christmas dinner veg, Brussels sprouts are thought to have been cultivated in…
- handful flaked almonds, toasted
- pinch paprika (optional)
A spice that's central to Hungarian cuisine, paprika is made by drying a particular type of…
Heat the oil in a large frying pan and sizzle the shallots for 5 mins until starting to colour. Sprinkle over the sugar, stir well, then add the raisins and vinegar. Simmer for 5 mins to make a sticky mix, then set aside.
Bring a large pan of salted water to the boil, then tip in the sprouts. Cook for 5 mins, then drain well, add to the shallot pan and toss everything together. Serve scattered with flaked almonds and a sprinkling of paprika, if you like.