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Slow cooked Brussels sprouts and leek stew with soft-boiled eggs

Slow cooked Brussels sprouts and leek stew with soft-boiled eggs is a home-style recipe made with Olive Oil, Cornflour, and Tomato Pur E.

Ingredients

• 1 tbsp
• 1 tsp
• 1 tbsp

Method (preview)

1. 1

   Heat the oil in a frying pan over a medium heat and add the Brussels sprouts, sweet potato and leeks and fry for five minutes.

2. 2

   Place the cornflour into a bowl and add a little water to make a smooth paste.