BRUSSELS Sprouts are one of the healthiest vegetables you can eat, packed with vitamins.
But by this time of year you could be struggling to find new ways of eating them.
Kirsty Hale of Riverford Cooks has a great recipe for stir-fried sprouts with cranberries and pecans.
50g dried cranberries
75g pecans, toasted in a dry frying pan and roughly chopped
500g Brussels sprouts
1 tbsp oil
knob of butter
sea salt and ground black pepper
Put the cranberries in a bowl and pour over boiling water to just cover them. Soak for 10-15 mins, then drain. Cut the sprouts in half, lay each half flat on your chopping board and finely shred the leaves. Heat the oil and butter in a frying pan, add the sprouts and fry for 3-4 mins. Add the cranberries and nuts, season and toss together to serve.
For more recipes see www.riverford.co.uk