- 2 tbsp olive oil
- ½ tsp chilli flakes
- ½ tsp ground coriander
- 1 x 400g/14oz tin cherry tomatoes
- 2 tbsp brown sugar
- 25g/1oz walnuts, chopped
- 3 tbsp fresh coriander, chopped
- 2 tbsp butter
- Heat the olive oil in a saucepan over a medium heat.
- Add the chilli flakes and ground coriander and cook for one minute. Add the cherry tomatoes and brown sugar and cook for a further 8-10 minutes.
- Stir in the chopped walnuts and coriander.
- Stir in the butter and serve.