Honeyed hasselback carrots
Cook carrots using the hasselback method to add visual flair to the Christmas table. It also means the garlicky glaze reaches all the way through the veg
Shredded carbonara sprouts
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 6
Skip to ingredients
- vegetable oilfor drizzling
- 130g smoked cubed pancettaor bacon lardons
- 600g brussels sproutsshredded
- 100ml crème fraîcheor double cream
- 10g parmesanor pecorino, finely grated, plus extra to serve
Nutrition: Per serving
- kcal187
- fat14g
- saturates7g
- carbs4g
- sugars3g
- fibre5g
- protein8g
- salt0.8g
Method
step 1
Heat a drizzle of oil in a large, shallow pan over a medium heat and fry the pancetta for 8-10 mins until golden and crisp. Remove to a bowl using a slotted spoon.
step 2
Sprinkle in ¼ tsp cracked black pepper and toast in the residual fat for a minute, then stir in the sprouts and continue to cook for 10 mins until the sprouts have wilted and are tender with just a slight bite. Stir in the crème fraîche and fried pancetta, followed by the cheese. Season to taste and scatter over more cheese before serving.
