BRUSSELS SPROUT, CHESTNUT AND APRICOT STIR FRY

Most people I’ve mentioned this recipe to can’t quite get their head around it, until they’ve tried it. Fear not, it’s delicious and is a must-try. Sprouts have become very popular again recently and with good reason too since they pack a mighty nutritional punch.

SERVES 2

150g/5¼ oz dried rice noodles

1 tbsp Lucy Bee coconut oil

150g/5¼ oz Brussels sprouts, outer leaves removed, quartered

1 red onion, diced

2 garlic cloves, finely chopped

50g/1¾ oz soft dried apricots, quartered

50g/1¾ oz pomegranate seeds

30g/1 oz pre-cooked chestnuts, quartered

1 tbsp sesame oil

1 tbsp tamari sauce

Cook the noodles in boiling water according to the packet instructions, then drain and rinse.

Heat the coconut oil in a wok or high-sided frying pan over a medium heat. When hot, add the sprouts, onion and garlic and cook for 5–6 minutes, or until soft, stirring occasionally. Add the apricots, pomegranate seeds, chestnuts, sesame oil and tamari and continue stirring and cooking for 3 minutes, to combine the flavours.

Add the drained (or fresh) noodles to the wok or pan, give it a final mix and serve.

TIP

If you’re a fish lover, this works well with prawns (shrimp).