Introducing you to the British Flower Sprout! It’s hailed as a cross between a brussel sprout and kale. Personally, I think maybe it was more of a group occasion, as there is also a strong resemblance to purple sprouting broccoli and it tastes more than a little like cabbage. But hey, no paternity test needed, we shall love the british flower sprout regardless.
I am probably the humble brussel sprout’s biggest fan. I love them. They are so often over looked, but they are truly scrumptious and they’re so good for you. They have such a bad rep from back in the days when the only way they were cooked was when they were boiled to within an inch of their life. Well, you probably wouldn’t be at your best if you were boiled for hours.
But just try shredding a brussel sprout in the same way you would with a cabbage, sauté them in a pan with a lovely knob of butter. And wow. If you can’t face shredding them, which I admit can be a labour of love, just slice them in half. Don’t over cook them, so that they are still firmish in the middle. So good.
So, my favourite way of eating sprouts is to fry them with chestnuts and pancetta. It’s ridiculously good. And no! Sprouts and chestnuts are not just for Christmas. They’re for life. Well that’s how I live. Crazy I know. I’ve got this living thing down.
Come and join me. Don’t worry… I’m going to show you how to gobble brussel sprouts.
Right, so this recipe works with run of the mill sprouts as well as with these adorable british flower sprouts.
Look how dinky they are…like teeny weeny cabbages.
Such beautiful colours!
It’s ridiculously easy.
This serves 4 people as a side, or 2 people as a main. Yes as a main. It’s delish. Top with a fried egg and welcome to food nirvana.
- 500g British flower sprouts ( or Brussels sprouts cut in half)
- 140g diced pancetta
- 200g cooked chestnuts, broken into large pieces
- Boil the sprouts for 3 mins until starting to soften slightly, then drain.
- Add a drizzle of oil to a large pan.
- Fry the pancetta until crisp, and then add the chestnuts. Give them a good stir.
- Add the drained sprouts and stir well to make sure all the sprouts are coated in the delicious bacon-y, chestnutty goodness.
- Serve hot.
That awkward moment where you make something so delicious, it makes you want to kiss the cook.
I love it just as it is.
But if I want to bulk it up I often serve it with a side of quinoa and a thin omelette.
Now excuse me, I’m off to truffle for some sprouts.
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