Olive oil-baked potatoes
Crispy, moreish baked potatoes cooked with just olive oil and salt, by Gary Rhodes
Stir-fried sprouts with green beans, lemon & pine nuts
Serves 8
Easy
Prep:
Cook:
This fresh idea for your Christmas sprouts is a good source of both vitamin C and folic acid
Skip to ingredients
- 600g Brussels sproutstrimmed and quartered
- 600g green beans
- 1 tbsp olive oil
- zest and juice 1 lemon
- 4 tbsp toasted pine nuts
Nutrition: per serving
- kcal140
- fat6g
- saturates1g
- carbs14g
- sugars14g
- fibre6g
- protein5g
- salt0.04glow
Method
step 1
Cook the sprouts and beans in a pan of boiling salted water for 3 mins, then drain well. Heat the oil in a large wok or frying pan. When hot, add the lemon zest and pine nuts. Cook for a couple of seconds, then add the vegetables and stir-fry for 3-4 mins until the sprouts colour a little. Add a squeeze of lemon juice and salt and pepper to taste.
