Nigella Lawson’s brussels sprouts with preserved lemons and pomegranate recipe

I have no time for Brussels-bashing bigotry. I like sprouts in their traditional incarnation; as well as roasted till charred in a hot oven; thinly sliced and stir-fried; shredded and in a salad. This exotic casserole is my new favourite way of eating them. You can omit the butter and simply up the olive oil for a vegan offering.

brussels sprouts
Louise Hagger

SERVES 4-6

2 tbsp regular olive oil
25g unsalted butter
1 leek (125g-150g trimmed weight), thinly sliced
2 cloves garlic, peeled and minced
50g (approx 2 small) preserved lemons, finely chopped
1 tsp ground cinnamon
750g Brussels sprouts, trimmed and halved from root to tip
2 tsp sea salt flakes
125ml water from a freshly boiled kettle
Leaves from a small (approx 25g) bunch flat-leaf parsley, roughly chopped
4 tbsp pomegranate seeds

  1. Heat the oil and butter in a casserole or heavy-based pan that has a lid, and fry the sliced leek, stirring occasionally, for about 5 minutes over a medium-high heat until softened but not browned.
  2. Add the minced garlic and finely chopped preserved lemon and stir again, before adding the ground cinnamon.
  3. Now add the halved sprouts and turn them in the pan to get them really well coated before sprinkling with the salt and pouring the water into the pan.
  4. Stir again, then clamp on the lid and cook them over a medium-high heat for 3-5 minutes until they are tender, but not soft.
  5. Once they are ready, stir through about three quarters of the chopped parsley and 2 tbsp of the pomegranate seeds then turn out into a bowl. Sprinkle with the remaining parsley and pomegranate seeds then serve.

Food styling: Emily Kidd. Prop styling: Luis Peral. Photo assistant & retouching: Sophie Bronze. Food styling assistant: Susanna Unsworth. Recipes taken from Nigella Express, At My Table, Feast, Simply Nigella, Nigella Christmas, Cook Eat Repeat. For more, visit nigella.com.