Kitchen garden cook

Melanie Johnson transforms the humble Brussels sprout

Labneh with Brussels sprout and pomegranate

fattoush salad (below) Make your own labneh by hanging Greek yoghurt in muslin for about an hour until some of the whey has drained out and the yoghurt is a little more like cream cheese, although still creamy. Add a dollop to each plate and spread it around with the back of a spoon. Next, pan-fry halved sprouts and a little chopped red onion in olive oil. Season well. Place in a bowl with a mixture of salad leaves, pumpkin seeds, pomegranate seeds, fresh parsley and toasted pitta bread cut into small squares. Squeeze lemon juice over it and mix the salad well before spooning it over the labneh. Sprout and red Camargue rice stuffed munchkins (baby pumpkins) Brush the munchkins with olive oil before baking them in a moderate oven for 20 minutes. When cool enough to handle, slice off the tops and scoop out the flesh. Fry an onion in olive oil and then add cooked red Camargue rice, the munchkin flesh, seasoning, fresh thyme, a grating of Parmesan and dried cranberries that have been soaked until plump in orange juice. Mix together before filling each munchkin with the rice. Oven bake with the lids on for 15 minutes. Serve with lightly dressed salad leaves.

Roasted sprouts

Toss sprouts in olive oil before roasting for 25 minutes in a moderately hot oven. When ready, sprinkle with salt, chilli flakes and a squeeze of lemon and finish with a generous grating of Parmesan. Serve as a side or on toasted sourdough.