Serves 2-3
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  1. Par-boil the sprouts for 5-10 minutes.
  2. Add the butter to a sauté pan over a medium heat, add the sprouts and toss. Add the cooked lardons and toss again. 
  3. Bring the heat to high and add the mulled wine (the wine will evaporate as the sprouts sauté). Cook for 2-3 minutes. 
  4. Add the thyme, flaked almonds and cranberries and toss to combine. Season with salt and pepper.
  5. Finish with the remaining flaked almonds and serve.

Nutrition Facts

Per serving: 401kcals, 22g fat (6.1g saturated), 29.3g carbs (5.2g sugars), 14.3g protein, 9.4g fibre,0.402g sodium