Kale, leek, cheddar & goat's cheese gratin
Mix goat’s cheese with cheddar to adds a lovely depth of flavour without being overpowering in this kale and leek gratin. It makes a great side dish
Clementine & hazelnut sprouts
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 6 - 8
Skip to ingredients
- 500g brussels sproutstrimmed
- 65g hazelnutsroughly chopped
- ½ tbsp vegetable or sunflower oil
- 1 shallotvery finely chopped
- 2 clementineszested and juiced
- 25g butter
Nutrition: Per serving (8)
- kcal111
- fat9g
- saturates2g
- carbs3g
- sugars3g
- fibre3g
- protein3g
- salt0.06g
Method
step 1
Bring a pan of salted water to the boil and simmer the brussels sprouts for 3-6 mins until tender. Drain and set aside.
step 2
Toast the hazelnuts in the same pan if you like. Once lightly golden and toasted, remove and set aside. Add the oil to the pan and fry the shallot with a pinch of salt over a medium-low heat for 6-8 mins until softened. Stir in the clementine zest and butter and, once the butter has melted, stir in three quarters of the juice. Bring to a simmer and cook for 1 min, then stir in the sprouts along with a good pinch of salt and pepper, then toss well.
step 3
Stir in most of the hazelnuts, tip into a serving bowl and sprinkle with the rest. Drizzle over the remaining clementine juice.
