Brussels Sprouts

My belief is that many people have a hate-hate relationship with brussels sprouts because of memories of tasteless, soggy or overcooked sprouts that they pushed around their plates or tried to hide under the table at Christmas.

This should not be case! Sprouts are delicious and nutrient rich (vitamin C and K).


Sprouts are in season from October to March and now is the perfect time to get a beautiful sprout stalk from your local farmer's market (the stalk above cost £1.50!)

Chilli and garlic brussels sprouts

Chilli and garlic brussels sprouts

Chilli and Garlic Brussels Sprouts

This simple recipe makes a delicious side dish or simple snack.

  • Slice the spouts in half and rinse well.
  • Par boil for 3 minutes and strain
  • Gently fry the garlic and chilli until the garlic turns golden brown
  • Add the sprouts and thinly sliced red pepper (optional)
  • Add seasoning
  • Gently fry for 4-6 minutes, ensuring that the sprouts still have a "bite"



Herb-crusted aubergine with beetroot salad

Aubergines haven't been my favourite vegetable which is problematic as it is often the vegetable of choice on vegan/vegetarian restaurant menus. I find that is normally undercooked, overcooked or very oily. But in the last weeks I have bought the round variety at the farmers' market and they taste incredible. They are sweet and are very easy to cook.

  • Pre-heat oven to 160-180 degrees
  • Cut the aubergine into "steaks" about 2 cms thick.
  • Drizzle oil of choice
  • Season with coriander, marjoram, thyme, parsley, black pepper, cayenne, salt
  • Leave to marinade for 10-15 minutes (depending on how hungry you are)
  • Bake in the oven for 15-20 minutes
  • Remove from over and sprinkle herb crust mix on top. Bake until herb crust turns golden brown.