So we experimented! The plan was to try out a deconstructed mince pie, and this one has very little sugar and is gluten free. We haven't included exact measurements as this was a test. We chopped up some dried fruit, organic apricots, dates and figs, and left them overnight in a bowl with some water …
The key to cooking brussel sprouts is to keep it simple! They have such a lovely flavour that you want to compliment, not cover up. It's also important not to overcook them as they will not only lose their nutritional value but also their taste. Ingredients 200ml white wine vinegar 2 tbsp mustard seeds 1 …
Continue reading "Brussel Sprouts 3 Ways #3 Roasted with Gruyère"
One of our favourite cuisines is Middle Eastern because we love spices and fresh herbs to jazz up our dishes and compliment key ingredients. In our second brussel sprout dish we have oven cooked them with red onions and fennel and spooned them over a lovely yoghurt, tahini and lemon juice dressing, finishing with nuts …
Continue reading "Brussel Sprouts 3 Ways #2 Roasted Warm Salad with Yoghurt, Tahini and Fennel"
In the run up to Christmas we have been experimenting with the humble green sprout. Gone are the days where sprouts are served up boiled, and soggy with your turkey and the kids all pull faces! We love them at Feed and find them so very versatile, whether slicing them finely on a mandolin and …
