Pasta with Brussels Sprouts, Cheese and Potato (8-12)

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”.

Sprouts with Ginger, Garlic and Soy (2)

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.

Linguine with Brussels Sprouts (2)


175g linguinePinch chilli flakes
2 tbsp olive oil plus extra to drizzle2 garlic cloves, chopped
18-20 Brussels sprouts, finely sliced1 lemon, zest and juice of half
1 red onion , finely slicedSmall handful flat leaf parsley, chopped


  1. Cook the pasta according to packet instructions.
  2. Meanwhile heat the oil in a large frying pan and toss in the sprouts. Season and sauté for about 1 minute over a fairly high heat.
  3. Add the onion and chilli then cook, stirring, for 4-5 minutes until golden.
  4. Remove from the heat, then stir through the garlic and lemon zest and juice.
  5. Toss with the drained pasta, then add parsley and season.
  6. Serve drizzled with a little more olive oil and some freshly grated parmesan