BRUSSELS SPROUTS WITH PRESERVED LEMONS AND POMEGRANATE

I have no time for Brusselsbashing bigotry. I like sprouts in their traditional incarnation; as well as roasted till charred in a hot oven; thinly sliced and stir-fried; shredded and in a salad. This exotic casserole is my new favourite way of eating them. You can omit the butter and simply up the olive oil for a vegan offering.

SERVES 4-6

2 tbsp regular olive oil

25g unsalted butter

1 leek (125g-150g trimmed weight), thinly sliced

2 cloves garlic, peeled and minced

50g (approx 2 small) preserved lemons, finely chopped

1 tsp ground cinnamon 750g Brussels sprouts, trimmed and halved from root to tip

2 tsp sea salt flakes

125ml water from a freshly boiled kettle leaves from a small (approx 25g) bunch flat-leaf parsley, roughly chopped

4 tbsp pomegranate seeds

★ Heat the oil and butter in a casserole or heavy-based pan that has a lid, and fry the sliced leek, stirring occasionally, for about 5 minutes over a medium-high heat until softened but not browned.

★ Add the minced garlic and finely chopped preserved lemon and stir again, before adding the ground cinnamon.

★ Now add the halved sprouts and turn them in the pan to get them really well coated before sprinkling with the salt and pouring the water into the pan.

★ Stir again, then clamp on the lid and cook them over a medium-high heat for

3-5 minutes until they are tender, but not soft.

★ Once they are ready, stir through about three quarters of the chopped parsley and 2 tbsp of the pomegranate seeds then turn out into a bowl. Sprinkle with the remaining parsley and pomegranate seeds then serve.