A sweet and sour curry from ” A Flash in the Pan” by John Whaite.
A seasonal recipe from ” Greenfeast: Autumn, Winter” by Nigel Slater. Great for using up those leftovers from the Festive season.
Sweet and sticky roasted sprouts from John Gregory Smith make a great side this time of year. I urge you to give them a try.
Greens, herbs and cream from ” Greenfeast: autumn,winter” by Nigel Slater. You might think you dislike sprouts but I urge you to try meals like this before wholly dismissing them.
A Vegan recipe from ” East” by Meera Sodha. If you are not Vegan you could top with a fried egg.
A great little dide dish to accompany a roast from Olia Hercules.
A rich and creamy gratin from Thomasina Miers. You should be able to get the salami in any good Italian deli.
A vegetarian supper from Nigel Slater which could also be served as a side to cold roast pork.
A recipe from the Smitten Kitten.
A recipe from Diana Henry. You can use smoked bacon if you like, or leave it out altogether. You could also add caraway seeds or black mustard seeds, adding with the onions and apples.
A delicious way with sprouts from Sabrina Ghayour. You could also scatter over a few pomegranate seeds if you like.
In my view you can never have enough recipes for Brussels Sprouts, a vegetable i love if treated with respect and not boiled to a slush. This recipe is from ” Nigellissima” by Nigella Lawson.
When my better half and I were in Italy recently he ate a dish called Pizzoccheri on a number of occasions. That dish originates from Valtellina in Lombary and includes buckwheat tagliatelle, potatoes, savoy cabbage and Taleggio or Fontina Cheese. I have not yet managed to find a local source of the pasta and though it can be ordered online I am sure the dried version is not the same. This is Nigella Lawson’s Anglo version from her book ” Nigellissima”.
I prefer to roast or stir fry sprouts so they do not become soggy and waterlogged. They are good stir fried with diced pancetta and a splash of balsamic vinegar ,roasted in a dish with a little cream and topped with breadcrumbs or parmesan, or in this recipe with Chinese flavours from ” Flavour” by Vicky Bhogal.
A surprising combination from John Gregory Smith.