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IN SEASON


INDIAN SPICED PAN-FRIED BRUSSELS SPROUTS


SERVES 4


All brassicas work well with Indian spices, especially mustard seeds and chilli. This makes a good side dish for an Indian meal along with some boiled basmati rice. Or try stuffing it into a pitta bread with a dollop of yoghurt for a quick lunch.


2 tbsp sunflower or coconut oil Half tsp brown mustard seeds 1 large or 2 small garlic clove(s), chopped


1-2 green bird’s eye chillies, slit with a sharp knife


2 or 3 curry leaves (optional)


500g Brussels sprouts, outer leaves removed & halved Quarter tsp ground turmeric Quarter tsp garam masala Quarter tsp salt, or to taste 2 tsp fresh lemon juice Handful of fresh coriander, chopped


1 Heat the oil in a pan, but don’t let it smoke. Reduce to a medium heat and add the mustard seeds, garlic, chillies and curry leaves (if using); there should be a sizzle and a crackle – watch out for splattering hot oil.


BRUSSELS SPROUT & PANCETTA PASTA WITH SAGE & ROAST GARLIC CREAM


SERVES 4


Roasting garlic gives it a sweet, caramelised flavour that suits this dish, but it does take a little time, so you might as well roast several heads and save some for other dishes. If you’re short of time, just add a couple of crushed or finely chopped garlic cloves towards the end of the onion cooking time.


1 whole garlic bulb 200ml double cream 1 tbsp olive or sunflower oil


250g pancetta or streaky bacon, diced 1 onion, very finely sliced


6-8 sage leaves, finely shredded


A small glass of white wine (optional)


400g dried spelt or other pasta


500g Brussels sprouts, outer leaves removed, halved or quartered


4 tbsp Parmesan, finely grated Salt and black pepper


1 First, roast your garlic. Heat the oven to 180C/gas 4. Cut off the top cm of the bulb, exposing the flesh. Sit it on a square of foil and drizzle with olive oil, salt and a dash of water. Bring the edges up and together to make a parcel. Roast the garlic for 50 mins or until soft.


2 Once cooked, leave to cool slightly, then separate the cloves and squeeze the skin to release the flesh. Save half for another day and mix the remainder with the cream.


3 Heat a tbsp of oil in a frying pan, add the pancetta and fry, stirring now and then, to brown it. Remove to a plate with a slotted spoon. Add a splash more oil if the pan seems dry, lower the heat, add the onion and fry very gently for 10 mins until softened. Stir now and then to stop it catching. Add the pancetta


and sage to the onion. Turn up the heat and stir for 2 mins. If using the wine, add it now and let it reduce for a couple of minutes, then add the garlic cream and let it bubble away for a couple more minutes.


4 Meanwhile, put two pans of salted water on to boil. While the onion and pancetta are cooking, add the pasta to one pan of boiling water and cook according to the packet instructions.


5 Drain, reserving a little of the pasta cooking water. Meanwhile, blanch the Brussels sprouts in the other pan for 3-4 mins, depending on size. Drain. Stir half the Parmesan into the sauce, then toss in the cooked pasta and sprouts, adding a little reserved pasta water to thin the sauce if needed. Season with salt and pepper to taste then serve sprinkled with the rest of the cheese.


FOODLOVERMAGAZINE.COM | 27


2 Add the sprouts and stir to coat with the spiced oil, then sprinkle over the turmeric, garam masala and salt. Add a tbsp of water, turn the heat down, cover and let the sprouts cook in steam for 5 mins, or longer if you prefer them very soft.


3 Pour over the lemon juice and chopped coriander. Serve warm and watch out for the whole chillies.


Previous two recipes, www.riverford.co.uk/recipes


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