Sprouts with chorizo and garlic (main picture)
Prep 15 min
Serves 4
500g brussels sprouts
2 tbsp olive oil
Salt and black pepper
50g butter
150g good quality chorizo, sliced into 1-2cm rounds (optional)
2-3 garlic cloves, peeled and finely sliced
2 tsp caraway seeds
Put the sprouts on a board and trim off the base. Peel away any tired-looking outer leaves and give them a rinse, if they need it. Cut any big sprouts in half.
Put a large, heavy frying pan over a high heat. Add the olive oil, then the sprouts, and season. Cook, tossing regularly, for eight to 10 minutes, until golden and they can take the point of a knife with ease. Use a big spoon to lift the spouts from the pan, but leave the pan on the heat.
Add the butter and, when it’s bubbling, add the chorizo (if using), cook for two minutes, then add the garlic and caraway seeds, and cook for a further two minutes, stirring regularly.
Return the sprouts to the pan, and mix them through the caraway and garlic butter. Cook for a further two to three minutes, season well to taste, and serve at once.
Fiona Beckett’s wine match
“What wine goes with sprouts is a bit of an esoteric question admittedly – especially if you’re going to have them as a side with cold or hot turkey – but if they’re going to take centre stage, think about the other flavours in the dish. So with the roast sprouts with smoked paprika and preserved lemon I’d probably go for a Spanish Godello or Rueda.”
Roast sprouts with preserved lemon and paprika
Prep 15 min
Cook 25 min
Serves 4
500g brussels sprouts, trimmed
1 small to medium-sized preserved lemon, quartered, flesh discarded and rind sliced into thin strips
2 sprigs rosemary
2 tender sprigs thyme, leaves stripped
2 garlic cloves, bashed but with the skin still on
2 tsp sweet smoked paprika
2 tsp runny honey
2 tbsp olive oil
Salt and black pepper
1 large handful parsley leaves, chopped
1 knob butter (about 25g)
Heat the oven to 210C (190C fan)/gas 6½. Halve the larger sprouts, but leave any smaller ones whole. Put them into a large roasting tin, and scatter over the preserved lemon strips, the rosemary, thyme and garlic cloves. Sprinkle over the smoked paprika and trickle over the honey and olive oil. Season everything generously and tumble together well.
Roast the sprouts for about 25 minutes, stirring once or twice, then remove from the oven and stir in the parsley and butter. Taste for seasoning, adding more salt and pepper if needed, then serve.
Sprout, leek and bacon gratin with crumble topping
Prep 15 min
Cook 30 min
Serves 6
350g brussels sprouts, trimmed and roughly shredded
1 large or 2 small leeks, washed, trimmed, and sliced into 1cm rounds
30g butter
6 rashers bacon, cut into lardons
2 garlic cloves, peeled and thinly sliced
30g plain flour
425ml whole milk, warmed
1 large tsp dijon mustard
Salt and black pepper
For the crumble topping
100g butter
100g plain flour
30g crumbled blue cheese (or grated cheddar)
50g jumbo oats
50g blanched hazelnuts, lightly bashed
Leaves from 1 sprig rosemary, chopped
Heat the oven to 200C (180C fan)/390F/gas 6. Bring a large pan of salted water to a boil, add the sprouts and leeks, simmer for three to four minutes, and drain.
Return the pan to a medium heat, add the butter and, when it’s bubbling, add the bacon and stir well. When it’s colouring a little – three to four minutes – add the sliced garlic, stir, then 30 seconds later add the plain flour and stir well. Continue to cook the bacon with the flour for a minute, then pour in the warmed whole milk. Turn up the heat and use a whisk to stir the mixture as it thickens, dissolving any lumps.
Add the mustard, season, fold in the sprouts and leeks, and season again to taste. Spoon the mixture into a large, shallow baking dish.
Put all the crumble ingredients in a bowl, and rub together with your fingertips to form lumps and clumps. Scatter evenly over the sprout and leek mixture, then bake for 15-20 minutes, until the top is golden brown and biscuity, and the sprouts and leeks are bubbling away nicely.
Leave to cool for 10 minutes before serving.
Sprout, apple and celeriac slaw
Prep 15 min
Cook 5 min
Serves 4, or 8 as a side dish
For the salad
300g brussels sprouts, peeled and thinly sliced
2 crunchy dessert apples, quartered, cored and thinly sliced
200g celeriac, peeled and cut into thin matchsticks
Juice of ½ lemon
Salt and black pepper
For the dressing
2 tsp sugar
2 tsp English or dijon mustard
1 tbsp cider vinegar
2 tbsp extra-virgin olive oil
2 tbsp good-quality mayonnaise
1 medium bunch tarragon, picked and finely chopped, plus extra for serving
Trim the sprouts by cutting the very base off each one, then peel away any tired outer leaves. Put them on a board, slice them thinly, then transfer to a large bowl.
Add the apple slices and celeriac matchsticks, squeeze over the lemon juice and season.
Combine all the dressing ingredients and stir well.
Trickle half the dressing over the slaw ingredients and toss together. Pile the slaw on to a serving plate, spoon over the remaining dressing and finish with a scattering of tarragon leaves.
