Joe Wicks' chipolatas with balsamic lentils – YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food Joe Wicks’ chipolatas with balsamic lentils By You Magazine - November 22, 2020 To make this recipe veggie, you can swap the chipolatas for 3 ready-cooked beetroot, cut into wedges and fried in a little olive oil for 2-3 minutes until warmed through. Andrew Burton POST WORKOUT SERVES 1 MAKE AHEAD 150g trimmed brussels sprouts, cut in half 1⁄2 red onion, sliced drizzle of oil 6-7 pork chipolatas (200g) knob of butter salt and pepper 200g pre-cooked puy lentils 1 fat clove garlic a few sprigs of thyme 1-2 tsp wholegrain mustard 2 tbsp balsamic vinegar 1. Put the brussels sprouts and red onion into a microwaveable bowl with 1 tablespoon of water. Cover and zap on high for 3 minutes. 2. Meanwhile heat a frying pan over a medium to high heat. Drizzle in a little olive oil, add the chipolatas. Cook for about 7 minutes, turning regularly with tongs. Once cooked, turn down the heat to low and keep warm. 3. Melt most of the butter in a second nonstick frying pan over a medium to high heat. When bubbling, carefully uncover the microwaved sprouts and onion and tip into the pan. Season with a little salt and pepper, fry for 5 minutes until all the water has evaporated and the sprouts are starting to crisp. 4. Dump the lentils in the sprout pan. Crush in the garlic clove, strip the leaves off the thyme sprig. Add the final bit of butter and crank up the heat. Mix everything together, cook for 1-2 minutes until the lentils are warmed through, then stir in the mustard and balsamic vinegar. 5. Once the balsamic has bubbled off, season the lentils to taste then spoon into a bowl and pile the cooked chipolatas on top. Buy Joe’ s new book with more than £5 off 30 Day Kick Start Plan by Joe Wicks is published by Pan Macmillan, price £18.99. To order a copy for £13.29 until 6 December go to mailshop.co.uk/books or call 020 3308 9193. Free UK delivery on orders over £15. RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food This bizarre method for preparing a cup of tea has sparked March 4, 2019 Tesco is selling a dreamy wedding cake made completely of cheese March 22, 2019 Peaches in sauternes with creme fraiche and pecans April 14, 2019 Red white sparkling and rosé The ultimate guide to the best May 24, 2019 Pinch of Nom pork on balsamic lentils June 2, 2019 Body Coach BBQ recipes Fire up the veggies June 16, 2019 Ainsley’ s Caribbean Kitchen recipes Fresh vibrant tasty ideas from the TV July 19, 2019 Lidl has launched a new ombre rosé wine range in time August 22, 2019 Queer Eye s Antoni Porowski s Moroccan lamb bolognese September 22, 2019 Cutter & Squidge coconut dream cake October 31, 2019 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine. All Rights Reserved