Sprouts with peas and cashew nuts
Sprouts are an essential part of Christmas lunch, although not everyone likes them! This is one vegetable that really can’t be kept hot so cooking and serving the sprouts should be the last job you do before you sit down to eat.
Ingredients
- 500g/1lb 2oz Brussels sprouts, outer leaves removed and cut in half
- 500g/1lb 2oz frozen petits pois
- knob butter
- 3 banana shallots, finely sliced
- 50g/1¾oz salted cashew nuts
- salt and freshly ground black pepper
Method
Cook the sprouts in a saucepan of boiling salted water for about 4–5 minutes, depending on their size. After a minute of cooking the sprouts, add the petits pois and cook until the sprouts and peas are just tender. Drain thoroughly.
Meanwhile, heat the butter in a frying pan and quickly pan-fry the shallots for a few minutes until softened. Add the sprouts, peas and cashew nuts and fry for a few minutes until piping hot. Season with salt and pepper and serve immediately.
Recipe Tips
To get the sprouts ready the day before, prepare by removing the outer leaves and cutting in half and then place in a polythene bag in the fridge. Don’t keep them in water – it is not necessary. They can then be cooked as per the recipe.
