New ways with brussels sprouts

Lemon and balsamic roasted Brussels sprouts

Serves 4

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Preheat the oven to 220 ̊C/200 ̊C fan/gas mark 7. Trim 650g Brussels sprouts, remove any discoloured or damaged leaves and cut each sprout in half. Place in a roasting tin, drizzle with 2 tbsp olive oil and season generously with salt and black pepper. Toss to coat evenly, then spread the sprouts out in an even layer with their cut sides facing down. Roast for 20-25 minutes until the sprouts are tender and golden-brown. Drizzle over 2 tsp balsamic vinegar and add a squeeze of lemon juice. Add a pinch or two of chilli flakes, if desired, then toss to coat.

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Buffalo Brussels sprouts

Serves 4-6

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Bring a large pot of salted water to the boil over a high heat. Add 450g Brussels sprouts and cook for 6-8 minutes until bright green and just barely tender. Drain and transfer to a bowl of ice-cold water. Place 120g plain flour in one shallow bowl. Beat 1 egg with 4 tbsp Buffalo sauce in a second bowl, and pour 250g panko breadcrumbs into a third. Pour vegetable oil into a deep pan to a depth of 3cm, then place over a medium-high heat until shimmering. Dredge the Brussels sprouts in the flour, then the egg mixture, then coat in the crumbs. Working in batches to avoid crowding the pan, fry the sprouts for two minutes per side until golden and crisp. Transfer to a plate lined with kitchen paper and season with salt and pepper. Serve with extra Buffalo sauce, garlic mayo and/or blue cheese dip.

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Kung pao sprouts

Serves 6

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Preheat the oven to 220 ̊C/200 ̊C fan/gas mark 7. Trim 650g Brussels sprouts, remove any discoloured or damaged leaves and cut each sprout in half. Place in a roasting tin, drizzle with 2 tbsp olive oil and season generously with salt and black pepper. Toss to coat evenly, then spread the sprouts out in an even layer with their cut sides facing down. Roast for 20-25 minutes until the sprouts are tender and golden-brown. Meanwhile, heat 1 tbsp sesame oil in a small pan over a medium heat and cook 2 crushed garlic cloves for one minute. Stir in 1 tbsp cornflour, then add 120ml soy sauce, 120ml water, 2 tsp rice wine vinegar, 1 tbsp hoisin sauce, 2 tsp brown sugar and 2 tsp sriracha. Season with salt, pepper and chilli flakes, to taste. Bring mixture to a boil, then reduce heat and simmer for 3-4 minutes until thickened. Pour the sauce over the Brussels sprouts and toss to combine. Return to the oven for five minutes until glazed and sticky. Garnish with sesame seeds and chopped spring onions, then serve over rice.

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