The Times Magazine 45other crunchy numbers like
fennel, carrot, white cabbage
or even a little apple or pear.
VEGGIE LOVE
Torn buffalo mozzarella and
crushed toasted hazelnuts
instead of the salmon will
be a joy.
BEAUTIFUL BRUSSELS
CLEMENTINE, NUTMEG & CINNAMON
Serves 8 as a side
- 3 clementines
- Extra virgin olive oil
- Sea salt and black pepper
- 1 whole nutmeg, for grating
- 1 cinnamon stick
- 800g mixed Brussels sprouts
and tops
GET AHEAD You can do this on
the day, if you prefer. Squeeze
the clementine juice into a large
shallow ovenproof dish. Add
2 tbsp extra virgin olive oil,
a pinch of sea salt and black
pepper and a good grating of
nutmeg, then carefully set fire to
the cinnamon stick, blow it out
and add to the bowl to infuse.
Wash and trim the sprouts,
clicking off any tatty outer
leaves. Halve the tops, then
slice into the stalk of each half
for even cooking. Cook the
sprouts in a pan of boiling water
for 3 minutes, then add the
tops, leaf-side up, for another
3 minutes. Drain, refresh under
cold running water, then drain
again and toss straight into the
dressing. Leave to cool, then
cover and refrigerate overnight.
TO SERVE Preheat the oven to
190C. Pop the uncovered dish
of Brussels in for 10 minutes, or
until hot through. Or, you can
remove the cinnamon stick and
pop the dish under a hot grill for
20 minutes and you’ll get some
tasty crispy edges – your choice.
Both ways are delicious.
Eat!
JAMIE OLIVER
- ENERGY 76kcal • FAT 3.6g • SAT FAT 0.6g
- PROTEIN 3.5g • CARBS 9.9g • SUGARS 3.1g
- SALT 0.3g • FIBRE 3.9g