Make sure the soup is simmering before turning the heat to low, and lower in your dumplings gently. Add the garlic and olives, fry for two minutes more, until fragrant and soft, then add the parmesan and fry for 30 seconds. For the dumplings, mix the parmesan, cornflour and egg with a good grind of pepper and refrigerate for 10 minutes. Brussels sprout and parmesan salad with lemon dressingFacebook Twitter Pinterest Yotam Ottolenghi’s brussels sprout and parmesan salad with a lemony dressing. Leave to soften and wilt slightly for about 10 minutes, then add the onion, basil, hazelnuts, parmesan shards and roast sprouts, and toss together.

Source: The Guardian November 30, 2019 09:22 UTC