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SERVES 4
PREP 20 MINUTES
COOK 12–24 MINUTES
675g (1½lb) potatoes, peeled and shredded
250g (9oz) Brussels sprouts, trimmed and shredded
1 onion, grated
2 garlic cloves, crushed
50g (2oz/scant ½ cup) plain (all-purpose) flour
2 medium free-range eggs
1 tsp honey mustard
vegetable oil, for shallow-frying
salt and freshly ground black pepper
240g (8½oz/1 cup) Greek yoghurt, to serve
cranberry sauce and chopped dill, to serve
Squeeze the moisture out of the shredded potatoes in some muslin (cheesecloth) or pat dry with kitchen paper (paper towels). Mix them in a bowl with the shredded sprouts, grated onion and garlic. Tip in the flour and stir lightly to coat the vegetables.
Beat the eggs with the mustard and some seasoning. Stir into the potato and sprout mixture. It should clump and stick together. Using your hands, take spoonfuls of the mixture and mould into small patties.
Pour some vegetable oil into a large heavy-based frying pan (skillet) to a depth of 5mm (¼ inch). Set over a medium heat and when it’s really hot, start adding the latkes, in batches, and fry for 3–4 minutes each side until crisp and golden brown. Remove, drain on kitchen paper and keep warm while you cook the rest.
Serve piping hot, topped with yoghurt and cranberry sauce and with a sprinkling of dill.
VARIATIONS
Use shredded leek instead of grated onion.
Add some ground nutmeg, chilli powder or cayenne.
Serve the latkes with a poached or fried egg on top.
Serve with soured cream swirled with harissa or sriracha.
Deep-fry them or bake at 160°C (140°C fan)/325°F/gas 3 for 25–30 minutes.
CHEESY SPROUTS AND SAUSAGE FLATBREAD PIZZAS
These delicious flatbread pizzas are easy-peasy to make and are perfect for a weekend breakfast or brunch. Vegetarians can leave out the sausage and add some cubed tofu or tinned beans.
SERVES 4
PREP 10 MINUTES
COOK 20 MINUTES
2 tbsp olive oil
175g (6oz) pork or turkey sausage meat
1 red onion, thinly sliced
225g (8oz) mushrooms, thinly sliced
300g (10½oz) Brussels sprouts, trimmed and thinly sliced
100g (3½oz) cherry tomatoes, quartered
balsamic vinegar, for drizzling
4 flatbreads
150g (5½oz/1½ cups) grated mozzarella, Gruyère or Cheddar cheese
salt and freshly ground black pepper
Preheat the oven to 200°C (180°C fan)/400°F/gas 6.
Heat the oil in a large frying pan (skillet) over a medium heat. Cook the sausage meat and red onion, stirring and breaking up the sausage occasionally, for 3–4 minutes.
Add the mushrooms and sprouts and cook for 3–4 minutes or until the sausage is browned and the vegetables are just tender. Stir in the tomatoes and drizzle with balsamic vinegar. Season to taste with salt and pepper.
Place the flatbreads on 1 large or 2 smaller baking trays (cookie sheets). Spoon the sausage mixture over them and sprinkle the grated cheese over the top.
Bake in the preheated oven for 10–12 minutes or until the cheese melts and the flatbreads are crisping and golden round the edges. Serve immediately.
VARIATIONS
Add some crushed garlic or shredded leeks.
Spread some tomato paste or sauce over the flatbreads.
Use pitta breads or shop-bought pizza bases.
Substitute diced ham or crispy bacon for the sausage.
CHEESY SPROUTS AND SAUSAGE FLATBREAD PIZZAS
VEGETARIAN
CRISPY PARMESAN BRUSSELS BITES
Crispy sprouts make perfect party nibbles, served hot from the oven. They’re also great with a savoury dip. Make a simple honey mustard and yoghurt one or some really garlicky aioli, or just buy some tzatziki or hummus from the supermarket.
SERVES 8
PREP 15 MINUTES
COOK 20–25 MINUTES
75g (2½oz/⅔ cup) plain (all-purpose) flour
2 medium free-range eggs, beaten
100g (3½oz/generous 1 cup) dry breadcrumbs, e.g. panko
100g (3½oz/1 cup) grated vegetarian Parmesan cheese
2 tbsp olive oil
500g (1lb 2oz) Brussels sprouts, trimmed
sea salt and freshly ground black pepper
cayenne pepper, for dusting
Preheat the oven to 200°C (180°C fan)/400°F/gas 6. Line a baking tray (cookie sheet) with baking parchment.
Put the flour in a shallow bowl and pour the beaten eggs into another one. Mix the breadcrumbs, Parmesan, seasoning and olive oil together in another bowl and transfer to a plate.
Lightly coat the sprouts with flour and then dip them into the beaten egg. Roll them in the breadcrumb mixture to coat them all over and arrange on the lined baking tray.
Bake in the preheated oven for 20–25 minutes until crisp and golden brown. Turn them over halfway through the cooking time. Dust with cayenne and serve immediately, sprinkled with a little sea salt.
VARIATIONS
Use grated Grana Padano or even Cheddar instead of Parmesan.
Dust with chilli powder.
Drizzle the sprouts with balsamic vinegar or sweet chilli sauce.
If the sprouts are large, cut them in half before coating.
SPROUTS ON HORSEBACK
Sweet balsamic-glazed sprouts wrapped in crispy pancetta make great healthy bites for parties and festive gatherings. Serve them on their own or even with a creamy dip, flavoured with honey mustard.
MAKES 24 CANAPÉS
PREP 10 MINUTES
COOK 20 MINUTES
24 sprouts
2 tbsp olive oil
12 long, thin slices of pancetta, cut in half
1 tsp balsamic vinegar, plus extra for drizzling
salt
Preheat the oven to 200°C (180°C fan)/400°F/gas 6. Butter or oil a baking tray (cookie sheet).
Cut the bases off the sprouts to level them and remove any discoloured or damaged outer leaves.
Cook the sprouts in a pan of boiling salted water for 5 minutes. Drain and refresh under running cold water (or plunge them into a bowl of iced water) to stop them cooking. Pat dry with kitchen paper (paper towels).
Heat 1 tablespoon olive oil in a large frying pan (skillet) set over a medium heat. Add the pancetta and cook for 2–3 minutes until golden brown but not crisp. Remove and drain on kitchen paper.
Add the remaining oil to the pan and when it’s hot add the sprouts. Turn them over in the oil and then add the balsamic vinegar to glaze them.
Remove from the pan and wrap each sprout in a slice of pancetta, using a cocktail stick (toothpick) to secure it. Place the sprouts on the greased baking tray and cook in the preheated oven for 6–8 minutes until the pancetta is crisp. Serve immediately, drizzled with more balsamic vinegar.
VARIATIONS
Use thinly sliced streaky bacon or prosciutto instead of pancetta.
Serve drizzled with clear honey or maple syrup.
Sprinkle with grated Parmesan cheese.
Scatter some chopped walnuts or almonds over the top.
SMOKED SALMON AND SPROUT TORTILLA SQUARES
You don’t need to buy the best smoked salmon to make these delicious canapés –smoked salmon trimmings will work equally well. Or you can make the tortilla for brunch or supper and cut it into wedges to serve four people. It’s best eaten lukewarm or cold.
SERVES 8–10
PREP 10 MINUTES
COOK 20–25 MINUTES
2 tbsp olive oil
1 red onion, diced
2 garlic cloves, crushed
2 celery sticks, diced
2 tbsp fennel seeds
150g (5½oz) Brussels sprouts, trimmed, outer leaves removed and thinly shredded
8 medium free-range eggs
a handful of dill, finely chopped
200g (7oz) smoked salmon, diced
salt and freshly ground black pepper
Heat the oil in a large non-stick frying pan (skillet) over a low to medium heat. Cook the onion, garlic and celery, stirring occasionally, for 5 minutes or until tender. Turn up the heat and stir in the fennel seeds and sprouts. Stir-fry for 2–3 minutes.
Beat the eggs in a bowl and stir in the dill, smoked salmon and a little salt and pepper. Go easy on the salt as the salmon could be quite salty.
Pour the egg mixture into the pan and stir gently through the vegetables. Reduce the heat to as low as it can go and cook gently for 10–15 minutes or until the tortilla is set and golden underneath and the top is beginning to set, too.
Meanwhile, preheat a grill (broiler) until it’s really hot. Pop the pan under the grill for a few minutes until the top is set, puffy and appetizingly golden brown.
Slide the tortilla out of the pan onto a board. Leave to cool for 5 minutes, then cut into small squares. Serve lukewarm.
VARIATIONS
Add a diced carrot or red or green (bell) pepper.
Use chopped parsley or chives instead of dill.
Vegetarians can use diced cooked potatoes or sweet potatoes instead of salmon.
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