A Vegan recipe from ” East” by Meera Sodha. If you are not Vegan you could top with a fired 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.
If you are not a fan of boiled Brussels then try cooking them this way from Fay Maschler’s ” Eating In”.
If you are not so keen on boiled brussels sprouts this makes a great alternative to serve with your Christmas or Thanksgiving Turkey.
|175g linguine||Pinch chilli flakes|
|2 tbsp olive oil plus extra to drizzle||2 garlic cloves, chopped|
|18-20 Brussels sprouts, finely sliced||1 lemon, zest and juice of half|
|1 red onion , finely sliced||Small handful flat leaf parsley, chopped|