The feast goes on: Stir-fried sprouts with ginger
Food stylist: Louise Kenney. Props stylist: Charlie Phillips
This offers lots of potential for serving sprouts beyond their Christmas lunch outing.
SERVES 4
3 tbsp rapeseed oil
2 tbsp fine fresh ginger, roughly cut into 5cm matchsticks
3 garlic cloves, peeled and thinly sliced
50g hazelnuts, coarsely chopped
400g cooked sprouts, sliced
sea salt, black pepper
1 bunch of spring onions, trimmed and thickly sliced
a handful coarsely chopped fresh coriander
date syrup (optional)
- Heat 2 tablespoons of oil in a large nonstick frying pan over a medium heat and fry the ginger, garlic and hazelnuts for a minute or two until golden and crispy, then drain on a double thickness of kitchen paper, leaving the oil behind.
- Return the pan to the heat, add the sprouts, season then fry for 7-8 minutes, stirring frequently until nicely coloured. Transfer to a serving bowl.
- Add another tablespoon of oil to the pan and fry the spring onions for a couple of minutes until they soften and start to colour.
- Scatter the spring onions over the sprouts, then the ginger, garlic and hazelnuts, and gently toss. Serve sprinkled with coriander. They are also particularly good with a drizzle of date syrup.
SERVING IDEAS
- As a side to thick slices of hot or cold roast ham, lamb chops, steak or pan-fried salmon.
- With some broad beans and wilted baby spinach as a more substantial vegan dish.
- As a vegan main with buckwheat or lentils stirred through.
Annie’s latest cookbook, Eat to Save the Planet, will be published on 31 December by Bluebird, price £16.99