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Member recipe

Honey Mustard Sprouts

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Serves 6

Cooking sprouts in stock rather than water gives them a mellow flavour, here matched with tangy seasonings that work with steak, pork and poultry

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  • 500 g brussels sprouts
  • 1 tbsp olive oil
  • 300 ml vegetable stock
  • 2 tbsp wholegrain mustard
  • 2 tbsp runny honey


    1. Trim the brussels sprouts and cut each one in half.
    2. Heat the oil in a large pan, add the sprouts and fry for 2 minutes. Remove from the heat, carefully pour in the vegetable stock then stir in the mustard and some salt and pepper.
    3. Return the pan to the heat and bring to the boil. Simmer uncovered for 3-4 minutes, until the sprouts are tender.
    4. Stir in the honey and serve immediately.

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