Sticky sprouts with grapes & walnuts

• Brussels sprout↗800g g
• fig jam6 tbsp tbsp
• balsamic vinegar↗2 tbsp tbsp
• large handful red grapes↗
• toasted walnut50g g

  roughly chopped

• thick Greek yogurt↗200g g
• chopped mint2 tbsp tbsp

  plus a few small leaves to garnish

Step-by-step instructions

1. 1

   Boil a large pan of water and add the sprouts. Boil for 8 mins, or until just cooked through but not soggy. Drain, cool, then halve. Can be chilled for up to 24 hrs.

2. 2

   Melt the fig jam and balsamic vinegar together in a big frying pan or wok. When bubbling, add the sprouts and fry until they start to caramelise. Lower the heat and add the grapes, then cook for a few mins more until the grapes are hot and softening. Add the walnuts and seasoning, then tip into a serving dish. Mix the yogurt and chopped mint, and dollop over the hot sprouts. Garnish with a few extra mint leaves.