Sprouts with peas and cashew nuts

Sprouts with peas and cashew nuts

Prepare: less than 30 mins
Cook: less than 10 mins
Serve: Serves 8
Dietary: Egg-free Pregnancy-friendly Vegetarian

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.

From Mary Berry’s Ultimate Christmas

Ingredients

Brussels sprouts: 500g/1lb 2oz Brussels sprouts, outer leaves removed and cut in half
: 500g/1lb 2oz frozen petits pois
butter: knob butter
shallots: 3 banana shallots, finely sliced
cashew: 50g/1¾oz salted cashew nuts
black pepper: 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.

How-to videos

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How to cook Brussels sprouts