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.
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
- 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.
- Add the minced garlic and finely chopped preserved lemon and stir again, before adding the ground cinnamon.
- 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.
- 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.
- 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.