Happiful December 2019

Brussel-ling up
something good
Three recipes to up your sprout game, and leave
your guests green with envy
SIMPLE SPROUTS
Serves 4
• 450g Brussels sprouts
• 600ml water
• 1 tsp salt
• 3 tbsp Extra Virgin olive oil
• Black pepper
Writing | Ellen Hoggard
Like Marmite, sprouts
will divide families. But
whether you love them
or hate them, it’s likely
you’ll have one or two slipped onto
your plate to accompany your
Christmas dinner. Personally,
I’m very much in the ‘sprout love
camp’, and I want to encourage you
to be brave and give our little green
friends another chance.
There are so many ways to
introduce these small but
nutritious vegetables into your
meals. Here we have three ways
to use sprouts – from the most
simple, but delicious recipe, to the
more adventurous and, frankly,
genius Brussels sprout pesto. Give
them a go this Christmas and
beyond – sprouts are too good to
be around just once a year.
GIVE
THEM A
GO THIS
CRIMBO!
ROAST SPROUTS, APPLES
AND PANCETTA
Serves 8
• 800g Brussels sprouts
• 3 Cox apples
• 140g pancetta
• Olive oil
• Fresh rosemary
Method
Heat the oven to 200 degrees,
gas mark 6. In a pan of boiling
water, cook the sprouts for 2–3
minutes until tender. Drain and
set aside. Slice the apples and in a
large roasting tin, toss the apples
and sprouts with olive oil. Scatter
over the pancetta and sprigs of
rosemary. Roast for 30–35 minutes,
stirring halfway through. Serve
when the pancetta is crisp.
Method
Put the salt and water to a
saucepan, and bring to a boil.
Add the sprouts and cover for
one minute. Remove the lid and
cook for a further 3–6 minutes
until the sprouts are cooked
through, but still have a bite.
Drain. Heat the olive oil in the
pan, rolling the sprouts until
covered. Season with salt and
pepper. Taste and serve.
BRUSSELS SPROUT PESTO
Serves 2
• 250g Brussels sprouts, sliced
• 1 garlic clove
• 40g hazelnuts
• 25g Parmesan cheese
• Olive oil
• Lemon juice
• Salt and pepper to season
• Optional: fresh pasta to serve
Method
• Heat the oven to 180 degrees, gas
mark 4. Toast the hazelnuts for
10–15 minutes. Cool and remove
the skins (you can usually rub
them off). Add the nuts to a
blender or food processor. Pulse
until finely ground. Add the
sprouts, Parmesan, garlic and
a squeeze of lemon juice. Pulse
until ground.
• Slowly add the olive oil, blending
until smooth. Pour in a small
bowl and season to taste. Serve
with fresh pasta. Delicious.