WINE AND HONEY-GLAZED BRUSSELS SPROUTS

500 g brussels sprouts, trimmed
Quarter cup dry red wine
3 tablespoons honey
1 tablespoon soy sauce
1 teaspoon cornflour

Cut an X into the base of each Brussels sprout, about 1/4 inch deep. In a small bowl, combine the wine, honey, and soy sauce and stir together. Transfer to a large saucepan along with 1/2 cup water and the Brussels sprouts. Stir together, then cook, covered, at a gentle simmer for 15 minutes. Stir occasionally. Uncover and cook, stirring occasionally, for another 10 minutes. Dissolve the cornflour in a small amount of water. Stir into the saucepan quickly, then cook for another 5 minutes. Remove from heat and transfer to a covered casserole dish to serve.

SAVORY BRUSSELS SPROUTS

450 g (1 lb) Brussels sprouts, ends trimmed and halved lengthwise
2 teaspoons unsalted butter
4 spring onions, white and pale green part only, cut into 6 mm (1/4 inch) slices

Place brussels sprouts in a steamer basket over boiling water. Cover saucepan and steam 5-6 minutes or until tender. Drain brussels sprouts and place under cold running water. Drain thoroughly. Melt butter in a heavy nonstick frying pan over medium heat. Sauté spring onions for 5 minutes or until softened. Add brussels sprouts and sauté for another 5 minutes. Season with salt and pepper to taste.

SPICY BRUSSELS SPROUTS

500 g brussels sprouts
50 g unsalted butter
150 ml water
2 garlic cloves, peeled and crushed
1/2 teaspoons caraway seeds
Salt and pepper

Remove the base of the sprouts and any bad outer leaves. Thinly slice them length-wise. Place the butter and water into a saucepan over medium heat. Add the sprouts once the water has begun to bubble. Cover and simmer for 3-4 minutes or until the sprouts are soft but still bright green. At this point add the garlic and caraway seeds. Stir for a couple of minutes or until all the water has evaporated. Season with salt and pepper and transfer to a serving dish.

BRUSSELS SPROUTS WITH LEMON PEEL

4 tablespoons fresh chives or spring onion tops, chopped
1 tablespoon unsalted butter, room temperature
1-1/2 teaspoons lemon peel, grated
450 g (1 lb) brussels sprouts, halved

Combine first 3 ingredients in a bowl. Place Brussels sprouts in a steamer basket over boiling water. Cover pan and steam for 8-10 minutes or until bright green and tender. Do not overcook. Drain well. Transfer the brussels sprouts to a bowl and stir in butter mixture. Season with salt and pepper to taste.

BRUSSELS SPROUTS WITH CARROTS AND ALMONDS

A tasty alternative to boiling your sprouts!

1 tablespoon butter
150 g (6 oz) carrots, finely sliced
400 g (14 oz) trimmed brussels sprouts, quartered
1 teaspoon brown sugar
2 tablespoons chopped fresh parsley
1/4 teaspoon salt
black pepper to taste
1 tablespoon sliced almonds, toasted

In a frying pan, melt the butter over a medium-high heat. Add the carrot, then sauté for about 4 minutes. Reduce the heat to medium. Add the brussels sprouts; sauté for 7 minutes or until tender. Add the parsley and remaining ingredients; then cook for 30 seconds or until the sugar melts, stirring constantly.

BREADED BRUSSELS SPROUTS

A great way to use up leftovers. Serves 4.

700 g (23 oz) brussels sprouts
1 teaspoon salt
3 tablespoons butter
3 tablespoons grated Parmesan
3 tablespoons breadcrumbs
1/4 teaspoon garlic powder
Salt and pepper to taste

In a medium size saucepan, add the sprouts and cover with water, add 1 teaspoon salt and bring to boil. Reduce heat, cover and simmer for 6 minutes until they are just tender. Place the sprouts in a 9" x 9" ovenproof casserole dish. Sprinkle 2 tablespoons of melted butter over the sprouts and mix well to coat. Meanwhile, combine the Parmesan cheese, dried breadcrumbs, garlic powder, black pepper, salt and remaining butter and mix well together. Sprinkle the mixture over the sprouts. Heat the sprouts under the grill until the crumb mixture is lightly browned, (about 5 minutes).

BUBBLE AND SQUEAK

A great way to use up leftovers. Serves 4

450 g (1 lb) potatoes, cooked and mashed
225 g (8 oz) cabbage or brussels sprouts, cooked and finely chopped
25 g (1 oz) butter or olive oil
1 onion, finely chopped

Heat the butter or oil in a large frying pan. Add the onion and cook until soft. Add the cooked potatoes and cabbage or sprouts. Mix together well. Fry over a medium heat, turning occasionally, for 15 minutes or until golden brown. A tasty, quick way to enjoy leftovers at Christmas or with bacon and eggs for breakfast.

BRUSSELS SPROUTS AND PANCETTA WITH ROASTED POTATOES AND SAUSAGES

An excellent two-pot meal for 4, served with a small salad and some mustard or horseradish sauce.

600g potatoes, unpeeled, cut into large chunky slices 
2 tablespoons olive oil 
12 traditional pork sausages 
450g Brussels sprouts, ends trimmed, quartered 
5 rashers of Pancetta or smoked bacon, chopped 
2 medium onions, thinly sliced 
5 medium garlic cloves, minced

Preheat the oven to 200C, 400F, gas 6. Toss the potatoes and oil in a medium roasting tin, season with salt and pepper and roast for 20 minutes. Turn the potatoes, then lay the sausages on top, turning so they get a small coating of oil. Cook 15 minutes; turn and cook a final 15 minutes. During the final 15 minutes, blanch the Brussels sprouts in a pot of boiling water for 3 minutes; drain. In a large frying pan over medium heat, fry the pancetta in a teaspoon of olive oil for two minutes; add the onions, garlic and sprouts. Sauté the lot until the sprouts and onions are tender. Season to taste with salt and pepper, and serve with the potatoes and sausages.