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Today's recipe

Zesty & crunchy sprout slaw

GREAT with cold meats. Serves: 6


50g flaked almonds

2 tbsp mixed seeds

800g Brussels sprouts, halved and finely sliced

1 small red onion, halved and thinly sliced

Small bunch of mint, leaves picked and finely chopped

50g dried cranbe



1 lemon, zested and juiced

1 tbsp white wine vinegar

1 tbsp honey

2 tsp tahini paste

3 tbsp extra-virgin olive oil


Combine dressing ingredients in a large bowl with a pinch of salt. Toast almonds in a dry frying pan over a low heat for a couple of minutes until golden, then tip onto a plate to cool. Toast seeds in same way until they pop. Leave to cool.

Tip sprouts into bowl with dressing. Add onion, mint, cranberries, almonds and seeds, then toss to coat.