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A twist on a classic Christmas side dish


  1. Blanch the sprouts in boiling salted water until just cooked, 5 to 6 minutes then refresh in cold water, drain & slice in halves.
  2. For the crumb, blitz together the brioche crumbs, chopped nuts, lemon zest & seasoning then gently toast in a non-stick frying pan until golden then reserve.
  3. To finish sauté the sprouts in the butter until nicely browned, season to taste then scatter over a warm serving dish, spoon over the nut crumb & sprinkle with fresh pomegranate seeds.

Note: Steps one & two can be done in advance so the final stage only takes a few minutes to serve.