Sprouts with sticky shallots

• olive oil↗2 tbsp tbsp
• shallots↗10 10

  finely sliced

• golden caster sugar↗large pinch large pinch
• raisin↗100g g
• red wine or sherry vinegar↗4 tbsp tbsp
• brussels sprouts↗1kg kg

  trimmed

• flaked almonds↗handful handful

  toasted

• paprika↗pinch pinch

  (optional)

Step-by-step instructions

1. 1

   Heat the oil in a large frying pan and sizzle the shallots for 5 mins until starting to colour. Sprinkle over the sugar, stir well, then add the raisins and vinegar. Simmer for 5 mins to make a sticky mix, then set aside.

2. 2

   Bring a large pan of salted water to the boil, then tip in the brussels sprouts. Cook for 5 mins, then drain well, add to the shallot pan and toss everything together. Serve scattered with flaked almonds and a sprinkling of paprika, if you like.