Deep-fried sprouts with chilli

Raw sliced sprout salad with apple & blue cheese

SERVES 2 PREP 15 mins NO COOK

Very finely slice 100g Brussels sprouts along with 1 peeled, cored green apple and 1 stick of celery, then mix with a handful of finely chopped flat leaf parsley. Stir in a handful of toasted flaked almonds or walnuts and break up some gorgonzola or stilton into the mix. Season well. Dress with the juice of

1/2 lemon and a good glug of olive oil. GOOD TO KNOW folate • vit c • 1 of 5-a-day • gluten free PER SERVING 327 kcals • fat 26g • saturates 10g • carbs 9g • sugars 8g • fibre 4g • protein 13g • salt 0.7g

Sprouty spaghetti SERVES 2 PREP 10 mins COOK 20 mins

Fry 2 finely sliced rashers smoked streaky bacon in a little olive oil until crispy, then remove from the pan with a slotted spoon. Fry 1 sliced shallot, a clove of garlic and pinch of chilli in the oil for a few mins, then add 50g finely sliced sprouts and cook until softened, then add a handful of grated parmesan. Cook 160g spaghetti or linguine until al dente, then drain, reserving a mug of the cooking water. Add the spaghetti to the sprout pan with a good slosh of the pasta water and shake the pan, tossing to combine. Toss the bacon bits in, stir through and divide between plates with more parmesan grated over.

PER SERVING 436 kcals • fat 11g • saturates 4g • carbs 62g • sugars 3g • fibre 5g • protein 20g • salt 1.0g

Deep-fried sprouts with chilli SERVES 2 PREP 10 mins COOK 20 mins

Heat 300ml veg oil in a pan until a breadcrumb dropped in sizzles and turns golden-brown in 30 seconds. Cut 100g sprouts in half, then deep-fry in batches, allowing the oil to come back to temperature between cooking, until golden, about 3 mins, then remove with a slotted spoon. Drain on kitchen paper and salt, then tip into a warm bowl. Fry 1 sliced shallot, 1 sliced red chilli and the pared, sliced zest 1 orange for a couple of mins until the chilli is shrunken and coloured, then drain and toss with the sprouts. Whisk the juice 1 orange with 1 tbsp maple syrup and

1 tbsp fish sauce and dress the sprouts. GOOD TO KNOW vit c • 1 of 5-a-day • gluten free

PER SERVING 163 kcals • fat 11g • saturates 1g • carbs 12g • sugars 10g • fibre 3g • protein 3g • salt 1.5g