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First published by HarperCollinsPublishers 2020
FIRST EDITION
© HarperCollinsPublishers 2020
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Cover photographs by Joff Lee © HarperCollinsPublishers Ltd 2020
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Photographer: Joff Lee
Food Stylist: Mari Williams
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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.
