Transform your sprouts with a sprinkle of Light Muscovado to turn them into a festive family favourite.
Ingredients:
- 1 1/2 tbsp Billington's Unrefined Light Muscovado Sugar
- 1 tbsp olive oil
- 150g shallots, thinly sliced
- 125g Italian cubetti di pancetta
- 1kg brussels sprouts, outer leaves removed
- 50g hazelnuts, toasted and roughly chopped
- A large handful flat-leaf parsley, roughly chopped
Method:
1
Heat some of the oil in a large pan, and add the shallots and pancetta. Sprinkle over the Light Muscovado Sugar and gently cook, stirring every so often, on a medium heat for a few minutes or until the shallots begin to caramelise and pancetta goes crisp and golden. Remove from the heat and set aside.
2
Cook the sprouts in a separate large pan of salted boiling water until just tender. Drain and briefly run under cold water to stop any further cooking.
3
Place the shallot and pancetta mix back onto a low heat, then add the brussel sprouts and nuts, tossing everything together. Season to taste.
4
When ready to serve, finish with a sprinkling of parsley.
Shop the Blog
Warm Spiced Cranberry Punch with Biona Organic
Warm the cockles around the fire this Christmas with Biona’s Spiced Cranberry Punch.
No-bake Matcha 'Brownies' with Clearspring
Matcha is one of our favourite foods! It tastes amazing in sweets so here we've used it as we would cacao to make indulgent little brownie bites.
