I make this as part of my Christmas breakfast alongside some warmed croissants, really good jam and a glass of Champagne. Whether part of a festive brunch, eaten on the day itself, or even just as a snack, this combination is delicious and feels special. As a festive bonus, it’s very nutritious!
Feeds 4
Ingredients
4 clementines
Seeds of 1/2 a pomegranate
Method:
Remove the seeds from the pomegranate the best way you know how. I split mine in half and keep cracking pieces off, popping out the seeds as I go. If, however, you feel that standing there de-seeding a pomegranate will send you over the edge, by all means just buy the seeds already done for you. Put the seeds in a bowl and set aside until needed.
Make ahead: De-seed the fruit up to 2 days in advance. Keep the capsules in an airtight container in the fridge until needed.
Peel the clementines in the usual way, taking care to keep the fruit whole. Turn the clementine on its side and using the sharpest knife you have, slice the clementine through the centre into four slices (as pictured, above). (If your knives aren’t sharp enough, try a serrated knife using a long, gentle carving motion.) Lay the clementine slices on a plate or platter. Scatter over the pomegranate seeds and serve within an hour or so.
Caroline Feeds 