FESTIVE FRIED RICE

SAY what you like about the benefits of Brussels sprouts, but there’s no doubt they’re the worst part of Christmas dinner, despite efforts to camouflage them with chestnuts and pep them up with pancetta.

School of Wok chef Jeremy Pang suggests flash- frying leftover sprouts with rice, making an easy Oriental dish that tastes great. ‘They still have a crunch to them, but the grassiness or rawness has been cooked out,’ he explains.

Heat a tablespoon of vegetable oil in a wok over a medium heat. Add a few handfuls of sliced Brussels sprouts and whatever you served with them on Christmas day: pancetta, bacon, chestnuts, pine nuts, etc.

Stir in a tablespoon of chopped chives, chives crack an egg into the middle of the pan and, once half-cooked, break into the yolk with your spoon.

Add a cup of cooked rice, ½ a cup petits pois, a glug of soy sauce and sesame oil, and serve, scattered with chopped spring onion.

TASTE TEST: The easiest dish of the lot, this takes five minutes — and makes an ample lunch for two. You’ll never look at sprouts the same way again. VERDICT: 8/10