Leftover Brussels Sprouts Three Ways

Brussels Sprouts Leaf Spaghetti

Serves 2

Yes, you read that right, you really can get creative with the humble sprout and turn them into all sorts of delicious dishes. This seasonal spaghetti is no exception. An Italian twist on the traditional festive veg, here we combine sprouts with broccoli, onion, and garlic with a light lemony drizzle and plenty of parmesan. Not only is it delicious but it’s quick and easy to make too.  

Ingredients:

120g spaghetti

150g broccoli, cut into small florets

3 tbsp olive oil

2 cloves of garlic, peeled and finely chopped

60g Brussels sprout leaves (keep these as you’re prepping your Brussels sprouts over the festive period)

4 spring onions, sliced

Juice and grated zest of 1 lemon

40g Parmesan or medium fat hard cheese

20g flaked almonds, lightly toasted

Salt and freshly ground black pepper

Method:

1. Bring a large saucepan of lighted salted water to the boil. Add the spaghetti, return to the boil and stir occasionally for 8 minutes.
2. Whilst the spaghetti is cooking, boil the broccoli for 3 – 4 minutes in a separate saucepan, until tender. Once boiled, drain and set aside.
3. Drain the pasta, keeping back 50ml of the starchy, pasta water.
4. Heat the olive oil in a large frying pan and fry the garlic for 1 minute before stirring in the Brussels sprout leaves and broccoli.
5. Add the spaghetti into the frying pan along with the spring onions, lemon juice and zest and half of the parmesan.
6. Add the 50ml of pasta water and stir thoroughly over a medium heat for a further 3 minutes.
7. Season to taste, and top with the remaining parmesan and flaked almonds.

Winter Slaw

Serves 6, as a side

Here’s our Higgidy take on the classic coleslaw. In true Higgidy fashion, it’s packed with more veg than ever to make a colourful slaw that’s worthy of a Boxing Day feast, New Year’s Eve party or just a leftovers picky tea. Pair if perfectly with cold cuts, jacket potatoes or bubble and squeak. 

Ingredients:

¼ of a red cabbage, cored and shredded

¼ of a white cabbage, cored and shredded

1 small red onion, very finely sliced

200g Brussels sprouts, trimmed and shredded

Mixed fresh herbs, chopped (e.g. mint, flat-leaf parsley and coriander)

1 tbsp fennel seeds

For the dressing:

1 tbsp cider vinegar

1 tbsp white wine vinegar

10g caster sugar

½ tbsp olive oil

Juice and grated zest of 1 lemon

Salt and freshly ground black pepper

Method:

1. Add the red cabbage, white cabbage, red onion and Brussels sprouts into a large mixing bowl, stirring thoroughly to combine.
2. For the dressing, whisk together the cider vinegar, white wine vinegar, caster sugar, olive oil and the lemon juice and zest, seasoning with salt and pepper to taste.
3. Pour the dressing into the large mixing bowl ontop of the veggies, along with the fennel seeds and toss lightly to coat.
4. Cover the slaw and leave in the fridge for 30 minutes to allow the veg to soften.
5. Before you serve, add the fresh herbs and mix thoroughly.

Jordan’s Ultimate Sprouts

Serves 4, as a side

If you thought Brussels sprouts were boring, think again! Liven up these little veggies with a crafty mix of crème fraiche, chopped chestnuts, butter and sherry vinegar and we dare you to say that you don’t like sprouts ever again. 

Ingredients:

10g butter

200g Brussels sprouts, peeled and quartered

60g cooked chestnuts, roughly chopped

100ml crème fraiche

Splash of sherry vinegar

Salt and freshly ground black pepper

Method:

1. Melt the butter gently in a large saucepan before frying the Brussels sprouts over a medium heat for around 8 minutes, until they start to golden.
2. Stir in the chestnuts and crème fraiche, turning up the heat slightly to warm everything through.
3. Add a splash of sherry vinegar, season to taste and serve in a large serving dish.