- 800g Brussels sprout
The quintessential Christmas dinner veg, Brussels sprouts are thought to have been cultivated in…
- 6 tbsp fig jam
- 2 tbsp balsamic vinegar
True Balsamic vinegar is an artisan product from Modena, in Emilia Romagna, Italy, and is made…
- large handful red grapes
- 50g toasted walnut, roughly chopped
Walnuts are one of the most popular and versatile of all nuts. When picked young, they're…
- 200g thick Greek yogurt
- 2 tbsp chopped mint, plus a few small leaves to garnish
There are several types of mint, each with its own subtle difference in flavour and appearance.…
Boil a large pan of water and add the sprouts. Boil for 8 mins, or until just cooked through but not soggy. Drain, cool, then halve. Can be chilled for up to 24 hrs.
Melt the fig jam and balsamic vinegar together in a big frying pan or wok. When bubbling, add the sprouts and fry until they start to caramelise. Lower the heat and add the grapes, then cook for a few mins more until the grapes are hot and softening. Add the walnuts and seasoning, then tip into a serving dish. Mix the yogurt and chopped mint, and dollop over the hot sprouts. Garnish with a few extra mint leaves.