THIS MONTH’S WINNING DISH
Only £1.20 PER SERVING
RECIPE COMPETITION
Winning recipe using BRUSSELS SPROUTS
Meet Hannah
Hannah Manser from Surrey won our September competition with her Middle Eastern-inspired dish. ‘Brussels sprouts are my favourite winter veg – Itry to squeeze them into every meal I can. This medley reflects my love of one-pan cooking; I like to add toppings such as pomegranate seeds, avocado and coriander, and serve with crusty bread.’
One-pan spiced sprouts brunch
SERVES 4 VGF HANDS-ON TIME 30 mins TOTAL TIME 45 mins
◆ 2 tbsp olive oil
◆ 1 x 180g pack cooked chestnuts
◆ 2 tsp harissa paste
◆ 125g natural yogurt
◆ 2 tsp cumin seeds
◆ 1 red onion, thinly sliced
◆ 1 garlic clove, crushed
◆ ½-1 green chilli, deseeded and sliced
◆ 400g Brussels sprouts, shredded
◆ 60g spinach
◆ 4 medium eggs
1 Heat 1 tablespoon of olive oil in a large, lidded frying pan and crumble in the chestnuts. Fry gently for 6-7 minutes until golden and starting to crisp at the edges, then lift out to a kitchen paper-lined plate to cool. Meanwhile, swirl the harissa paste through the natural yogurt, season to taste and set aside.
2 Add the remaining olive oil to the pan and gently fry the cumin seeds until fragrant, being careful not to burn them. Tip in the red onion and gently cook for 10 minutes, until softened, stirring regularly. Add the garlic and chilli, and stir for a further 2 minutes.
3 Tumble in the shredde
