Seasonal ingredient of the week: Brussels Sprouts

IN SEASON: October - March

Brussels sprouts get their name from their origin - they’re native to Belgium and grow around the city of Brussels. They're related to the cabbage but have a sweet, nuttier flavour which is enhanced well from a little sweetness such as roasting in maple or serving with dried cranberries.

Despite their bad rep, they’ve been making a bit of a comeback in recent years - cooked properly, they’re packed full of flavour. Roasted, sautéed or raw in a slaw, they’re a million miles from those over boiled balls we were forced to eat at Christmas .

TIPS:

- It’s more work, but we recommend getting them on the stalk for the freshest flavour

- Look for smaller sprouts - the smaller the sprout, the sweeter the flavour

- Brussels sprouts don’t have to stay whole either. Try shredding your sprouts instead - simply trim the ends and cut in half then place flat side down and slice into shreds then sauté for about 5 minutes until cooked. Try adding garlic, paprika and lemon rind to the shredded sprouts whilst cooking for a flavour packed dish!

Recipe:

METHOD

1. Cook quinoa in 3 cups of water with a pinch of salt until the water has evaporated. Turn off the heat and put lid on the pot, leave to stand for 5 mins. 

2. Pick the kale off the stalks and then wash and dry the leaves. In 3 batches put the kale leaves into a food processor until it’s coarsely chopped. 

3. Chop the tomatoes into small cubes, then finely slice spring onions and mix all ingredients together in a bowl (quinoa, kale, spring onions, tomatoes, lemon juice, lemon zest, olive oil and salt).

Best served with home made houmous and falafel

KALE TABBOULEH
Serves 6

INGREDIENTS

- 300g kale
- 2 cups white quinoa 
- 2 tomatoes
- 2 lemons juice + zest
- 1 tsp salt
- 2 tbsp olive oil
- 1 bunch spring onion