大象传媒

Smoky and Sweet Brussels Sprouts

Ingredients:

• 500g brussels sprouts
• 150g bacon lardons
• 2 tsp smoked paprika
• 1 tbsp honey

Method:

1. Trim the sprouts by removing the outer leaves, chopping off the end of the stems then slice in half.
2. Place in a pan, cover with water and bring to the boil.
3. Leave to simmer for 4-5 minutes then drain.
4. Heat some olive oil in a frying pan.
5. Add the sprouts and cook for 5 minutes until starting to brown then add the bacon and cook for a further 4 minutes.
6. Add the paprika and a good pinch of salt and pepper, stir well then add the honey and give everything a mix up.

Honey Rum Root Veg

Ingredients:

• 500g carrots
• 500g parsnips
• 2 tbsp honey
• 2 tbsp spiced dark rum

Method:

1. If using the oven, turn it on to 180C fan/200C.
2. Top and tail the carrots and parsnips then slice in half lengthways and place on a chopping board.
3. Mix the honey and rum together in a small bowl.
4. Brush the veg generously with the honey rum mixture then place on a baking tray for the oven or in the air fryer.
5. Season with salt and pepper.
6. Cook for 25-30 minutes in the oven or 15 minutes in the air fryer at 180C.
7. When cooked and still hot, brush with the honey rum again then serve.

Creamy Mustard Greens

Ingredients:

• 1 head broccoli
• 2 leeks
• 2 tbsp butter
• 250ml double cream
• 1 tbsp wholegrain mustard

Method:

1. Chop the broccoli, including the stem, into chunks and slice the leeks.
2. Heat 2 tablespoons of butter in a large pan.
3. Add the broccoli and leeks then cook for 10 minutes until softening.
4. Add the cream and mustard then stir well.
5. Heat for a further 2 minutes, season with salt and pepper then serve.