EAT IN SEASON

Ingredients:

• 500g Brussel Sprouts
• 2 pears, chopped
• 2 whole beetroots, cooked
• 3 tbsp honey
• 1 tbsp balsamic vinegar
• handful min leaves, roughly chopped
• 1 small radicchio
• 400g spinach
• 30g toasted and crushed hazelnuts
• 30g toasted breadcrumbs, from stale/leftover bread ends
• 4 large free-range eggs
• 1 pack filo pastry (270g)
• 20g Cheddar cheese, grated 

For the Dressing:

• 3 tbsp of rapseed oil
• 1 tbsp dijon mustard
• 1 tbsp red wine vinegar
• 1 tbsp fresh lemon juice
• 1/2 tsp salt + more to taste
• 1/2 tsp freshly ground pepper

Method:

1. Fill a pan with water and put onto a high heat to boil, season with a small handful of sea salt. Prep and peel a few of the dirty outer leaves from the Brussel sprouts and halve through the root. Wash in cold water and set aside until the water is boiling.
2. Once the water is boiling, pour in the Brussel sprouts and cook for 5 minutes, drain and cool in iced water.
3. Measure the honey and balsamic into the bowl and mix.
4. Once cold, drain the Brussel sprouts. Heat a non-stick frying pan on a high heat, add in the oil and fry the sprouts until a golden colour.
5. Add in the honey dressing and mix with the sprouts in the pan, allow to bubble away on a high heat still so that they become coated with the sticky sweet glaze.
6. Remove from the heat and allow to cool.
7. Prep the radicchio by removing the stem from the centre and cutting or tearing into small bite sized pieces, toss in a bowl with the other salad leaves, mint, beetroot, and chopped pear.

Food Storage Tip:
Keep Brussels sprouts fresh by storing them in the fridge in a sealed bag or container.

Keep them unwashed until ready to use to prevent excess moisture. They’ll stay crisp and delicious for a more extended period.