Christmas recipes

Crispy balsamic sage potatoes

1 hour

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Wacky no-waste watermelon salad bowl

Beetroot recipes

Baba ganoush with roast baby beetroot and almond brittle

1 hour 20 minutes

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20 minutes

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Potato salad

30 minutes

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Beetroot recipes

Tear-and-share fig-and-beetroot tartlets

25 minutes

Dressing recipes

Mushroom-and-tarragon gravy

20 minutes

Christmas recipes

Creamy Brussels sprouts

5 minutes

Creamy Brussels sprouts

By Abigail Donnelly

Serves 4

Difficulty Easy

Prep Time 10 minutes

Cooking Time 5 minutes

Ingredients

300 g Brussels sprouts, halved
2 T butter
1 T olive oil
Sea salt and freshly ground black pepper, to taste
2 T chives, chopped
1 lemon, juiced
6 T crème fraîche

Method

1. Bring a saucepan of salted water to the boil. Blanch the Brussels sprouts for 1 1⁄2 minutes, drain and set aside.

2. Heat the butter and olive oil in a pan over a high heat. Toss the Brussels sprouts into the pan and cook for 2 minutes or until golden. Season to taste and stir in the chives and lemon juice.

3. Serve with crème fraîche.

Discover more festive recipes here.

Harissa-rubbed chicken with heirloom tomato salad

Stone fruit burrata salad

Chocolate mousse breakfast dessert

Crispy balsamic sage potatoes

Wacky no-waste watermelon salad bowl

Baba ganoush with roast baby beetroot and almond brittle

Basic vinaigrette

Celeriac, radish and samphire salad

Grilled raspberry-and-chia tray jam

Grilled plum salad

Potato salad

Edamame bean salad

Tear-and-share fig-and-beetroot tartlets

Mushroom-and-tarragon gravy

Creamy Brussels sprouts

Creamy Brussels sprouts

Ingredients

Method