2 Recipes for Brussels Sprouts - Not just for Christmas

Christmas might be the most popular time for sprouts but we love them at any time of year. Banish any memories of overcooked balls of water with these two delicious recipes. Sprouts are little powerhouses of goodness, believed to be full of cancer protecting components and vitamins especially Vitamin C.

Pan Fried Brussels Sprouts with Chorizo
4 handfuls of brussels sprouts washed, outer leaves removed and finely sliced
1/2 red chilli seeds removed julienned
2″ piece chorizo diced
1 tbsp lemon zest
2 pinches of grated nutmeg
1/2 tbsp each of mashed garlic and ginger

Dry fry the chorizo until it releases its oil and becomes crispy.
Remove from pan and set aside until needed.
Clean pan with kitchen towel and put back over medium heat.
Add mashed garlic and ginger paste with a tbsp oil to the pan and fry gently until it sizzles and becomes aromatic.
Add chilli and gently cook over a low medium heat until it softens.
Turn up the heat and toss in the brussels sprouts and a tbsp of water if needed.
Cook gently for about 2 minutes.
Add back the chorizo, add the lemon zest, nutmeg, season well and stir.
Finish cooking for a final minute or 2 then remove to a serving plate and keep warm.

Mashed Sprouts with Parmesan and Cream (serves 6/8)

500gr Brussels sprouts
100ml cream
50gr Parmesan cheese grated
1/2 tsp each of Salt and Pepper

Prepare the sprouts by removing any outside dirty leaves.
Bring a pot of water to the boil with 1 tsp salt in it, add sprouts and cook until bar boiled about 6 minutes.
Drain and then tip them into a food processor along with the cream, salt and pepper.
Pulse gently so they are roughly chopped – not a puree!
Stir in half of the Parmesan and tip the mix into an ovenproof dish.
Sprinkle with the rest of the Parmesan and bake until they have finished cooking and have a lovely crunchy top – about 20 minutes.