|300 g g||Brussels sprouts Brussels sprout||
|1 tbsp tbsp||wholegrain mustard wholegrain mustard||
|2 tbsp tbsp||honey honey||
|3 tbsp tbsp||lemon juice lemon juice||
|50 g g||blanched hazelnuts blanched hazelnuts||
|30 g g||dried cranberries dried cranberry||
MasterChef finalists Billy and Jack created this tasty Christmas side dish as a fresher way of eating sprouts: 'No mulchy, over-boiled vegetables here! This 'slaw is best eaten a few hours or even a day after making so plan ahead.'
- Clean and chop the ends of the sprouts, removing any old leaves. Finely slice by hand (or use a food processor slicer attachment).
- Add the mustard, honey and lemon juice and mix well. Cut the top and bottom off the clementine and remove the skin. Being very careful, use a small knife to remove the segments from the clementine. Roughly chop and add to the sprouts, along with the pomegranate seeds.
- Preheat the oven to 180ºC/160ºC fan/gas mark 4.
- Toast the hazelnuts in the oven for 5 - 10 minutes, or until they are starting to go brown. Crush lightly in a pestle and mortar (or food processor) and add to the slaw. Finally, add the cranberries, give everything a good mix and season to taste.