Blue cheese, pancetta and sprout pasta bakes

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The festive season may well and truly be over but that doesn’t mean that sprouts need to be forgotten about until December. They are still in season and can continue to be enjoyed (honestly, they are a wonderful vegetable!) and they lend themselves to a range of simple dishes so banish any thoughts of them being boiled beyond recognition and get in the kitchen. This recipe is also perfect for using up any leftover blue cheese from your cheeseboard that may have been relegated to the back of your fridge. I used blacksticks blue cheese but use whatever you fancy as the flavour of sprouts can stand up to a variety of cheeses.

Ingredients- serves 4
250g Brussel sprouts- cleaned and shredded
1 onion- finely chopped
100g cubed smoked pancetta
40g plain flour
40g unsalted butter
250ml double cream
250ml milk
1 tbsp Dijon mustard
150g blue cheese of your choice
70g parmesan- grated
Panko breadcrumbs
400g pasta of your choice

1. Preheat the oven to 200c/ 180 fan. Take a large frying pan and heat a small glug of oil. Gently fry the shredded sprouts and onion until they start to soften and then add the pancetta cubes so they have time to begin to turn golden. Remove from the heat whilst you make the cheese sauce. Cook your chosen pasta shapes as per the instructions and, when al dente, drain well.

2. In a suitable pan, melt the butter and flour together to form a roux. Slowly add in the milk and cream whilst you stir all the while to avoid any lumps from forming. Simmer until thickened and then add in the mustard and stir well to ensure it is combined. Take the sauce off the heat and add the blue cheese and majority of the parmesan, reserving some for the topping.

3. Tip the sprout mixture into the sauce and make sure it is evenly distributed throughout the sauce. Add in the drained pasta and place in one large ovenproof baking dish or four individual ones. Combine the remaining parmesan and breadcrumbs and top the pasta. Bake in the oven for approximately 30 minutes or until golden and bubbling. Serve by itself or with a simple side salad.

Blue cheese, pancetta and sprout bakes- sprouts are for life, not just for Christmas!

 

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Festive brussel sprout bhajis

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I have it on good authority that these bhaji bad boys have converted many a sprout hater so you have no excuse to try them! You can always use half of the sprouts and mix with them same amount again of oninon if you need a gentle introduction into the world of all things cruciferous… Serve with raita for a cooling dip. These can be served hot and cold so they are perfect for an accompaniment to a festive turkey curry or as part of a buffet.

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Brussel sprout bhajis- serves 4
100g brussel sprouts- shredded
100g gram flour
1/2 tsp baking powder
1 tbsp garam masala or curry powder
1/2 tbsp chilli powder
1 tsp turmeric
1 dried red chilli- snipped (optional)
150ml cold water
Vegetable oil to fry

1. Shred the brussels before you make the batter. Gram flour is made from chickpea and lends itself to the perfect bhaji. The baking powder gives a lightness so don’t forget it! Sieve the flour into a large bowl before adding the baking powder and spices. Add the water little at a time until you achieve a thick batter before mixing the sprouts into it.

2. Carefuly heat the oil in a pan so it is a couple of inches deep over a high heat. To test if it’s ready, drop a small piece of sprout into it and it should bubble around it before turning golden. Use a couple of dessert spoons to shape the bhaji mix and carefully lower into the oil. The will take a few minutes to fry and remember to turn them halfway through so they colour evenly. Cook around four at a time so the pan doesn’t get overcrowded. When they are ready, remove from the pan using a slotted spoon and blot onto kitchen towel before serving.

Spicy sprout bhajis- a festive addition to any buffet or curry night!