Sprout and sweet potato breakfast hash

Serves 2

Peel and chop 2 sweet potatoes. Place in a bowl, cover with cling film and microwave on high for five minutes until tender. Uncover and allow to cool a little. Meanwhile, heat 1 tbsp olive oil in a non-stick pan over a medium heat and cook 1 chopped onion with 3 chopped rashers for 5-6 minutes. Turn the heat to high, add 300g cooked Brussels sprouts and cook for 3-4 minutes until softened. Remove from the pan and set aside. Add the sweet potatoes to the same pan, squashing them down. Leave undisturbed for five minutes until starting to crisp on the underside. Season and add the onion, rashers and sprouts. Stir together and cook for 5-10 minutes until crispy and browned. Serve topped with fried or poached eggs.

Turkey and sprout stir-fry

Serves 4

Cook 4 nests of egg noodles following the package instructions, then drain thoroughly and set aside. Heat a large wok or pan and add 100g shredded curly kale with a splash of water. Cook for 1-2 minutes until wilted. Add 25g peeled, grated ginger with 1 deseeded, chopped yellow pepper and a handful of chopped leftover Brussels sprouts. Add 400g chopped cooked turkey with the noodles. Add 1 tbsp soy sauce, 2 tbsp rice wine and the juice of 1 lime. Add a splash of water to loosen, if necessary.

Creamy sprout gratin

Serves 2 - 4

Preheat the oven to 200˚C/180˚C fan/gas mark 6 and butter a baking dish. Roughly chop 450g leftover cooked Brussels sprouts and transfer to the prepared baking dish. Season with salt, black pepper and a pinch of dried chilli flakes, if desired. Spread the sprouts out evenly in the dish. Mix 120ml double cream with 30ml milk and pour over the sprouts. Sprinkle 100g grated Cheddar and a handful of breadcrumbs over the top. Cut 60g butter into small pieces and dot over the top of the gratin. Bake for 15-20 minutes until the gratin is golden brown and bubbly.

Caramelised onion and Brussels sprout pizza

Makes 1 large pizza

Preheat the oven to 200˚C/200˚C fan/gas mark 7. Thinly slice 2 red onions and 230g leftover Brussels sprouts. Drizzle the sprouts with 1½ tsp olive oil, season and toss well. Set aside. Heat 1 tbsp olive oil in a large pan over a medium heat. Add the onions, a pinch of chilli flakes and some salt. Toss to combine, then cover and cook for 10 minutes, stirring occasionally, or until soft. Add 4 tbsp balsamic vinegar and stir to combine. Cook, uncovered, for 2-3 more minutes, then remove from the heat. Top a prepared pizza base with an even layer of red onions, followed by a generous handful of grated Mozzarella. Sprinkle the sprouts on top, then finish with a sprinkling of Parmesan. Bake for 10-12 minutes until the crust is golden, the cheese is bubbly and the sprouts are crispy. Top the pizza with black pepper, then slice and serve.

Sriracha-spiced sprouts with cashews

Serves 2-4

Heat 2 tbsp olive oil in a medium saucepan over a medium-high heat. Add a peeled and grated 3cm piece of ginger and cook for 30 seconds until fragrant. Add a large handful of roasted cashew nuts and cook for another two minutes. Add 450g shredded leftover Brussels sprouts and 1 tbsp Sriracha and cook for 3-4 minutes, stirring frequently, until the sprouts have begun to colour. Remove from the heat and squeeze over the juice of ½ a lemon. Season, toss to combine and serve with chicken or fish.