Veg box stars
BRUSSELS SPROUTS
While divisive, it wouldn’t be Christmas without sprouts – and charring or frying them instead of boiling ensures better flavour. Everyone should enjoy this starter of crispy sprouts with creamy dressing and pancetta
recipe ESTHER CLARK
photograph MOWIE KAY
Charred sprout & crispy pancetta salad
SERVES 4 PREP 10 mins COOK 20 mins EASY
350g brussels sprouts, halved
½ tbsp olive oil
8 thin slices smoked pancetta
4 eggs
2 heads of radicchio or chicory, leaves separated small bunch of parsley or dill
3 tbsp mixed seeds, toasted
40g parmesan, shaved
For the dressing
100ml buttermilk
1 lemon, juiced
40g parmesan, grated
½ small bunch of chives, finely sliced
1 Cook the sprouts in a pan of boiling salted water for 2-3 mins, then drain and set aside to dry on a plate lined with kitchen paper.
2 Heat the oil in a non-stick frying pan over a medium-high heat and fry the sprouts, cut-side down, for 4-5 mins until slightly charred and crisp at the edges. Remove from the heat and set aside.
3 For the dressing, whisk together the buttermilk, lemon juice, grated parmesan, the chives and some seasoning. Chill until needed.
4 Heat the grill to high and lay the pancetta on a baking sheet lined with foil. Grill for 5 mins until crisp, then break into shards. Cook the eggs in a pan of simmering water for 7 mins. Drain, peel and halve.
5 Put the radicchio leaves on a serving plate with the sprouts, herbs and most of the toasted seeds. Drizzle with the creamy dressing, then nestle in the eggs, pancetta and sprinkle with the remaining toasted seeds. Scatter over the parmesan shavings and serve.
GOOD TO KNOW calcium • folate • fibre • vit c • 2 of 5-a-day • gluten free
PER SERVING 362 kcals • fat 23g • saturates 8g • carbs 10g • sugars 6g • fibre 6g • protein 26g • salt 1.3g
NEW WAYS WITH SPROUTS
BAKE WITH CHEESE Sprouts have a slightly bitter taste, so they pair well with creamy, salty flavours. Roast them, then toss with cheese sauce, top with breadcrumbs and bake for a comforting side dish.
SERVE WITH PASTA Roast leftover sprouts until golden, then toss with spaghetti, lemon zest, olive oil, pine nuts and parsley. Or, try our creamy sprout, hazelnut & leek pasta at
bbcgoodfood.com.
MAKE INTO HASH Try a bubble and squeak take on sprouts by frying them with leftover roasties and gammon. Find the recipe for all-in-one roast bubble & squeak at
bbcgoodfood.com.
Shoot director EMMA WINCHESTER | Food stylist ESTHER CLARK | Stylist LAUREN MILLE
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Cabbage Discover how roasting brings out the best flavour of cabbage in our January issue, on sale from 30 December.