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First published by HarperCollinsPublishers 2020

FIRST EDITION

© HarperCollinsPublishers 2020

Cover design © HarperCollinsPublishers Ltd 2020

Cover photographs by Joff Lee © HarperCollinsPublishers Ltd 2020

A catalogue record of this book is available from the British Library

Heather Thomas asserts the moral right to be identified as the author of this work

Photographer: Joff Lee

Food Stylist: Mari Williams

Prop Stylist: Rebecca Newport

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Source ISBN: 9780008402792

Ebook Edition © Oct 2020 ISBN: 9780008402808

Version 2020-09-03

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Page numbers taken from the following print edition: ISBN 9780008402808

CONTENTS

COVER

TITLE PAGE

COPYRIGHT

NOTE TO READERS

INTRODUCTION

BRUSSELS BRUNCHES

Cheesy Brussels Breakfast Muffins

Fruity Green Brussels Smoothie

Shaved Sprouts Citrus Breakfast Salad

Eggs Bruxellois

Brussels Sprouts Breakfast Burritos

Pan-Fried Cheesy Sprout Wraps

Brussels Sprout Latkes

Cheesy Sprouts and Sausage Flatbread Pizzas

CABBAGEY CANAPÉS

Crispy Parmesan Brussels Bites

Sprouts on Horseback

Smoked Salmon and Sprout Tortilla Squares

Skewered Griddled Sprouts With Tomato Chilli Jam

Mini Sprout and Prawn Spring Rolls

Brussels Sprouts Pesto Dip

Sumac-Roasted Sprouts With Tzatziki

Brussels Samosas

Sproutakopita Mini Filo Rolls

Brussels Sprouts Cheesy Nachos With Guacamole

SPROUTING SALADS

Shredded Sprouts and Grains Buddha Bowls

Roasted Sprout and Carrot Salad With Prosciutto

Greek-Style Horta

Warm Griddled Sprouts and Winter Roots Salad

Brussels Sprouts and Stilton Salad

Sprout and Celeriac Creamy Rémoulade

Warm Spicy Sprout and Lentil Salad

Rainbow Sprouts Slaw

Crunchy Sprout and Goat’s Cheese Salad

SPROUTS FOR SHARING

Creamy Brussels Soup With Cheesy Croûtes

Pad Thai With Stir-Fried Sprouts

Winter Fried Rice With Sprouts

Turkey and Brussels Citrus Stir-Fry

Sprouts and Pesto Pasta Bake

Creamy Turkey and Shredded Sprouts Pie

Creamy Risotto With Sprouts and Gorgonzola

Kerala Shredded Sprouts Curry

SHOWSTOPPERS

Caramelized Sprout Tarte Tatin

Sprouts and Squash Filo Parcels

Stir-Fried Salmon With Sprouts and Noodles

Sweet Potato and Sprouts Strudel

Roast Chicken Dinner Tray Bake

Ham, Mushroom, Sprouts and Mozzarella Lasagne

Sprouts and Chestnut Roulade With Mushroom Sauce

Green Linguine With Brussels

SIDES

Brussels Sprouts With Chestnuts

Red Hot Roman-Style Sprouts

Brussels Sprouts Alla Milanese

Spanish-Style Sprouts

Brussels Saag Aloo

Sprouts With Caramelized Red Onions

Sprouts Au Gratin

Creamy Italian Sprouts With Gorgonzola

BOXING DAY LEFTOVERS

Spicy Sprout Hash With Chilli Poached Eggs

Leftover Brussels Frittata Wedges

Leftover Turkey and Brussels Quesadillas

Bubble and Squeak

Leftovers Meal in a Bowl Soup

Brussels Sprouts and Turkey Risotto

Crunchy Brussels Gratin With Christmas Fennel Salad

Zingy Stir-Fried Sprouts and Tofu

Mac ’N’ Sprout

LIST OF SEARCHABLE TERMS

ABOUT THE PUBLISHER

INTRODUCTION

Who can imagine Christmas lunch or dinner without Brussels sprouts? Since Victorian times, these elegant miniature cabbages have been the ‘must-have’ green vegetable at the festive family feast. For most of us, a roast dinner would be unthinkable without a side dish of deliciously dense, sweet and nutty-flavoured Brussels.

Luckily for us, sprouts have now become one of the hottest vegetables around and they’re no longer just a Christmas treat – you can enjoy them from October when they come into season right through the deep midwinter into March and the advent of spring. And, what’s more, they are becoming increasingly popular as a healthy and versatile green vegetable in their own right. In the UK alone, the area covered by fields devoted to cultivating Brussels sprouts is equivalent to 3,250 football pitches! The British eat more sprouts than any other nation and the Duke and Duchess of Cambridge reputedly like them so much that they even ate them on their tropical honeymoon in the Seychelles.

Sprouts have undergone a renaissance and are now in the culinary spotlight. They have been rediscovered by a whole new generation of young chefs and have finally made it onto the ‘delicious’ list where they are justly celebrated for their versatility as well as their health benefits. They can be eaten not only as a side dish, but also as party canapés, snacks and nibbles or even for breakfast and brunch. From crunchy salads to taking the starring role in many main courses, they effortlessly take on the flavours of Italy, Spain, the Levant, Mexico and southeast Asia. The recipes in this book will transport you all over the world. Many of the dishes are vegetarian and vegan, and there are also practical suggestions for how to make other recipes vegetarian- or vegan-friendly. Enjoy!

COOKING AND SERVING

If you have childhood memories of being exhorted to ‘eat your greens’ when confronted by soggy, yellowing sprouts with an intensely strong flavour and potent aroma, it’s more than likely that they were overcooked to death. Today’s sprouts are bright green and crisp or just tender and al dente with a lingering bit of bite and a sweet yet savoury taste.

Sprouts are so versatile! They can be shredded or thinly sliced and added raw to salads and slaws; tossed in creamy mayo or marinated in a zingy citrus, mustardy or spicy dressing; or briskly stir-fried to retain their essential crispness. You can roast them in the oven, char them in a griddle pan, deep-fry them until crispy and golden brown, sauté them in butter or steam them to intensify their lovely natural green colour.

Enhance their flavour by cooking them with chestnuts and almonds; bacon, pancetta and ham; blue cheese (Stilton and Gorgonzola) and Parmesan; dark brown sugar and maple syrup; lemon, lime and orange zest and juice; and sherry or balsamic vinegar. Try adding warm spices, ginger and chillies; soy, teriyaki or fish sauce; or even salty anchovies. Sprouts are endlessly versatile and lend themselves to myriad flavourings. And if you love Brussels sprouts and can’t wait for October and the new season’s arrivals, you can use frozen ones instead of fresh.

HOW TO COOK PERFECT SPROUTS

When sprouts are cooked perfectly and stay green and sweet, tender but slightly resistant to the bite (al dente) they are truly delicious. As with many vegetables, the simplest cooking methods and serving styles are often the best.

1 Trim the ends off the sprouts and discard any torn outer leaves. Cut a small cross in the stalk end of each sprout.

2 Add them to a pan of boiling salted water and cook for 4–5 minutes, or until they are cooked and tender but still slightly crisp when you bite into them.

3 Drain well in a colander and serve drizzled with a little olive oil or melted butter with a good grinding of black pepper.

SHREDDED SPROUTS

For recipes that call for shredded sprouts, prepare as above and thinly slice them with a mandoline or food processor if you have one – otherwise use a sharp knife. The sprouts can then be stir-fried over a medium to high heat in a little oil for 3–4 minutes until tender and starting to char.

NOTHING GETS WASTED

At the end of the book, there’s a section dedicated to using up Christmas leftovers (including turkey, ham, roast potatoes, roots and cheese as well as sprouts) in some innovative Boxing Day brunches, lunches, suppers and snacks.

Even the tall stalks with the attached sprout rosettes can be used as attractive green columns to decorate your home, or you can remove the sprouts to make an alternative seasonal wreath, interwoven with evergreens, holly and mistletoe. This is the ultimate green book for winter – perfect for parties and festive gatherings or intimate get-togethers for family and friends.

VEGETARIAN

CHEESY BRUSSELS BREAKFAST MUFFINS

Savoury muffins are perfect for breakfast on the go. These ones freeze well, so make up a batch and leave to cool thoroughly before sealing in freezer bags. They will freeze for up to a month.

MAKES 12 MUFFINS

PREP 10 MINUTES

COOK 30 MINUTES

2 tbsp olive oil

1 red onion, diced

1 tsp ground cinnamon

¼ tsp ground nutmeg

115g (4oz) Brussels sprouts leaves, roughly torn

250g (9oz/2 cups) self-raising (self-rising) flour

1 tsp bicarbonate of soda (baking soda)

a good pinch of salt

2 medium free-range eggs, beaten

250g (9oz/1 cup) Greek yoghurt

100g (3½oz/1 cup) grated Cheddar cheese, plus extra for sprinkling

2 large carrots, grated

4 tbsp pumpkin seeds

2 tbsp pine nuts

Preheat the oven to 200°C (180°C fan)/400°F/gas 6. Line a 12-hole muffin tin (pan) with paper cases.

Heat the oil in a frying pan (skillet) over a medium heat and cook the onion, stirring occasionally, for 6–8 minutes until softened. Stir in the ground spices and sprouts and cook for 3 minutes, turning occasionally. Set aside to cool.

Sift the flour, bicarbonate of soda and salt into a large mixing bowl.

Beat the eggs and yoghurt and stir into the flour with the cooled onion and sprouts mixture. Fold in the cheese, carrots, pumpkin seeds and pine nuts.

Divide the mixture into the paper cases and sprinkle with the extra cheese. Bake in the oven for 20 minutes or until risen and golden brown. Test whether they are cooked by inserting a thin skewer into the centre – it should come out clean.

Leave to cool in the tin for a few minutes before transferring the muffins to a wire rack. They are best eaten warm on the day they are made, but they will keep for a couple of days and can be reheated.

VARIATIONS

 Instead of Cheddar, use diced feta or goat’s cheese.

 Add chopped walnuts or pecans.

 Add some crumbled crispy bacon.

CHEESY BRUSSELS BREAKFAST MUFFINS

VEGAN

FRUITY GREEN BRUSSELS SMOOTHIE

This green smoothie is healthier than many sweet fruit-based ones as it’s packed with nutrients and dietary fibre, which help stabilize our blood sugar levels. Energy is released slowly throughout the morning and you’re less likely to feel hungry. It’s the perfect breakfast when you’re in a hurry.

SERVES 2

PREP 10 MINUTES

30g (1oz) Brussels sprouts, trimmed and thinly sliced

30g (1oz) spinach, washed, trimmed and chopped

½ cucumber, sliced

1 dessert apple, cored

2 slices of fresh pineapple, skin removed

½ tbsp chopped fresh root ginger

30g (1oz/½ cup) shredded coconut

1 tbsp flax seeds

400ml (14fl oz/11/2 cups) almond milk

100g (3½oz/⅓ cup) dairy-free coconut yoghurt

ice cubes, to serve

Put all the vegetables, fruit, ginger, coconut and seeds in a blender and pulse briefly. Add the almond milk and yoghurt and blitz until smooth.

Pour into 2 tall glasses, add some ice and drink immediately.

Tip: For a frozen smoothie you can use frozen sprouts and blitz everything with the ice cubes if you have a powerful blender. Try adding a frozen banana, too.

VARIATIONS

 Add some vanilla protein powder.

 Add some kiwi fruit or fresh berries (raspberries or strawberries).

 Use kale instead of spinach and add some celery.

 Instead of coconut, add some whole blanched almonds.

 For a sweeter smoothie, add maple syrup or agave syrup, to taste.

VEGAN

SHAVED SPROUTS CITRUS BREAKFAST SALAD

If you’ve never eaten raw Brussels sprouts, then try this get-up-and-go crunchy breakfast salad. It’s a really healthy way to start the day, especially in the winter when you need to top up your vitamin C. For the best results, use a food processor or mandoline to thinly shave the sprouts.

SERVES 4

PREP 15 MINUTES

COOK 1–2 MINUTES

225g (8oz) Brussels sprouts, trimmed

2 large oranges or blood oranges

1 pink grapefruit

grated zest and juice of 1 tangerine or clementine

50g (2oz/⅓ cup) mixed seeds, e.g. pumpkin, sunflower, sesame

30g (1oz/¼ cup) chopped pistachios or walnuts

240g (8½oz/1 cup) dairy-free yoghurt, e.g. coconut

DRESSING

3 tbsp extra virgin olive oil

1 tbsp cider vinegar

1 tbsp maple syrup

1 tsp Dijon mustard

Remove any broken or discoloured leaves from the sprouts. Use the slicing attachment of a food processor to shred them, pushing them down through the feed tube, or the thinnest blade on a mandoline. Alternatively, slice the sprouts really thinly with a sharp knife.

Cut the peel and white pith off the oranges and grapefruit. Slice the fruit horizontally, catching any juice in a bowl. Add the tangerine juice to the bowl together with the dressing ingredients and whisk everything together.

Heat a dry non-stick frying pan (skillet) over a medium to high heat. Add the seeds and toast for 1–2 minutes, tossing occasionally, until golden and fragrant. Remove from the pan.

Toss the shaved sprouts in the dressing and divide between 4 plates. Top with the sliced fruit and sprinkle with the seeds and nuts. Drizzle with yoghurt or serve with a spoonful on the side.

Tip: Use the freshest greenest sprouts you can find.

VARIATIONS

 Drizzle with balsamic vinegar, pomegranate molasses or more maple syrup.

 Non vegans can use honey and Greek yoghurt.

 Add some pomegranate seeds or dried cranberries.

VEGETARIAN

EGGS BRUXELLOIS

Here’s a twist on the classic Eggs Benedict using sprouts sautéed in butter with cream. We’ve topped the eggs with ready-made hollandaise sauce for speed and convenience, but you can go the whole hog and make your own.

SERVES 4

PREP 10 MINUTES

COOK 10 MINUTES

30g (1oz/2 tbsp) butter

250g (9oz) Brussels sprouts, trimmed and thinly sliced

2 tbsp crème fraîche

2 tsp white wine or cider vinegar

8 medium free-range eggs

4 English muffins, split

8 tbsp hollandaise sauce

a few chives to garnish

salt and freshly ground black pepper

Melt the butter in a frying pan (skillet) over a medium heat. When it’s hot, add the sprouts and cook, stirring occasionally, for 4–5 minutes, or until tender and really green. Stir in the crème fraîche and season to taste with salt and pepper. Keep warm.

Heat a wide pan of water until it is just simmering. Add the vinegar and carefully break the eggs into the hot water. Poach in the gently simmering water for about 4 minutes or until the whites are set and the yolks are still runny. Alternatively, use an egg poacher. Remove the eggs from the pan with a slotted spoon and drain well.

Meanwhile, toast the muffins lightly and heat the hollandaise sauce in a small pan set over a low heat.

Place the toasted muffin halves on 4 serving plates and cover with the creamy sprouts. Place an egg on each one and spoon the warm hollandaise over the top. Serve immediately, garnished with chives.

VARIATIONS

 Add some smoked salmon or crispy bacon for a non-vegetarian version.

 Use spinach or kale instead of sprouts.

EGGS BRUXELLOIS

BRUSSELS SPROUTS BREAKFAST BURRITOS

Adding stir-fried shredded sprouts to egg-and-bacon burritos is a healthy way to start the day. If you like them crispy, toast in a hot pan for a few seconds after folding and rolling them. Vegetarians can omit the bacon and add drained tinned black beans or refried beans.

SERVES 4

PREP 15 MINUTES

COOK 15 MINUTES

8 thin slices of bacon

1 tbsp olive oil

300g (10½oz) Brussels sprouts, trimmed and shredded

6 medium free-range eggs

6 tbsp milk

75g (2½oz/¾ cup) grated Cheddar cheese

a pinch of crushed dried chilli flakes

a few sprigs of coriander (cilantro), chopped

15g (½oz/1 tbsp) butter

4 tortilla wraps

4 heaped tbsp fresh tomato salsa

salt and freshly ground black pepper

Cook the bacon in a large frying pan (skillet) over a medium to high heat until golden brown and crisp. Remove and drain on kitchen paper (paper towels).

Add the oil to the pan and when it’s hot, tip in the sprouts. Stir-fry for 3–4 minutes or until tender but still crisp. Season with salt and pepper.

In a bowl, whisk the eggs and milk together, then beat in the cheese, chilli and coriander. Season lightly with salt and pepper.

Melt the butter in a non-stick saucepan set over a low heat. Add the beaten egg mixture and stir with a wooden spoon until the eggs scramble and set, drawing the mixture in from the sides to the middle. As soon as they start to set, remove the pan from the heat.

Meanwhile, warm the tortillas in a low oven or a hot pan. Smear with some tomato salsa and top with the stir-fried sprouts. Crumble the crispy bacon over the top and add the scrambled eggs. Fold the sides of each tortilla over the filling and then roll it up from the other side. Serve immediately.

VARIATIONS

 Add some bottled or tinned jalapeño peppers.

 Top with guacamole or soured cream.

 Add diced spring onions (scallions) to the scrambled eggs.

BRUSSELS SPROUTS BREAKFAST BURRITOS

PAN-FRIED CHEESY SPROUT WRAPS

You can enjoy these yummy wraps at any time of day: for breakfast, brunch, a light lunch or even supper. They are also easy to transform into an omelette. Just cook the sprouts and mushrooms and add beaten eggs to the pan. Cook until set underneath, sprinkle with ham and cheese and pop under a hot grill to melt the cheese and set the top.

SERVES 4

PREP 10 MINUTES

COOK 12 MINUTES

3 tbsp olive oil

250g (9oz) Brussels sprouts, trimmed and shredded

250g (9oz) mushrooms, sliced or quartered

4 medium free-range eggs

8 thin slices of streaky bacon

4 tortilla wraps

100g (3½oz/1 cup) grated Cheddar cheese

salt and freshly ground black pepper

Heat 2 tablespoons oil in a large frying pan (skillet) over a medium to high heat. Cook the sprouts and mushrooms, stirring occasionally, for 4–5 minutes until tender and lightly browned. Season to taste with salt and pepper.

Heat the remaining oil in a clean frying pan and fry the eggs for 4–5 minutes until the whites are set but the yolks are still runny. Remove and drain on kitchen paper (paper towels).

Meanwhile, cook the bacon under a hot grill (broiler) for 4–5 minutes until golden brown and crisp.

Divide the sprout and mushroom mixture among the 4 wraps. Crumble the bacon over the top and sprinkle with cheese. Pop under the hot grill for 2 minutes or until the cheese melts. Fold the wraps over the filling and serve immediately with a fried egg on top.

VARIATIONS

 You can use diced cooked ham instead of bacon.

 Add some fried red onion or garlic.

 Use grated Parmesan, Gruyère or Emmenthal cheese.

 Substitute shredded spinach or kale for the sprouts.

VEGETARIAN

BRUSSELS SPROUT LATKES

Crispy-fried or baked potato latkes are traditionally served at Hanukkah in midwinter when sprouts are in season, so why not add some shredded sprouts to the mix? For the best results, you’ll need a food processor with a shredding attachment. Otherwise, you can coarsely grate the potatoes and shred the onion and sprouts with a sharp knife by hand.

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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