TODAY’S RECIPE: Sizzled sprouts with pistachios & pomegranate

A TASTY twist on a traditional favourite. Serves: 8

Ingredients

3 tbsp olive oil 500g Brussels sprouts, halved 50g pistachios, roughly chopped 100g pomegranate seeds

Pomegranate molasses, to drizzle (optional)

Method

1 Heat oil in a large frying pan over a mediumhigh heat. Put sprouts in pan, cut-side down, and fry for ten to 15 minutes, tossing occasionally. If they’re just lightly brown, carry on cooking for a further five minutes until blistered. 2 Scatter over pistachios and stir-fry until toasted. Remove from heat and stir through pomegranate seeds. Season with salt and tip into a serving dish. Drizzle with a little pomegranate molasses, if you like.

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