Delicious served hot or cold, this veggie recipe is the perfect Xmas main
This ingredient shopping module is created and maintained by a third party, and imported onto this page. You may be able to find more information about this and similar content on their web site.Preheat oven to 180°C mark 4. Heat 1⁄2 the butter and 1⁄2 the oil in a frying pan over low-medium heat. Cook the sprouts for 8-10min until soft. Stir through the garlic and thyme, then cook for a further min. Tip into a bowl, return the pan to the heat and add remaining butter and oil.
Meanwhile, make the caramelised walnuts: in a small pan gently heat sugar with 50ml water. Once the sugar has melted, bring liquid up to the boil, then simmer for 5min. Add the walnuts, bring back to the boil and boil for 1min. Tip on to a baking tray lined with baking parchment, discarding excess syrup, and leave to cool.
Allow tart to cool slightly, then remove from tin. Serve warm or at room temperature, scattered with the caramelised walnuts and garnished with fennel fronds.
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