More ways with Brussels sprouts

Easy-yet-delicious Christmas Day sprouts

(below) Wash 600g Brussels sprouts, cut the ends, arrange them in a single layer in a roasting dish, then drizzle with olive oil and toss to coat. Cut a few slices of speck (cured ham), chop into lardons and scatter over the top with a few sprigs of thyme and rosemary, then cook in the oven, with your turkey, for about 25 minutes. Just before they’re ready, pour 100ml maple syrup over the top of the sprouts, stir well and return to the oven for 5 minutes. Remove from the oven, pick out the herb sprigs, season well and keep warm until ready to serve.

Brussels-sprout and greenlentil soup

Simmer 300g Brussels sprouts in chicken stock, along with a carrot, a stick of celery, 2 cloves of garlic, a splash of olive oil and 100g green lentils, until cooked through. Blend with a stick blender, add a splash of crème fraîche, season well and serve immediately with breadsticks wrapped in Prosciutto.