At Christmas I meet loads of people who say they hate Brussels sprouts but this recipe has been known to turn even the most hardened sprout hater. I have been making this for years and have it written down in one of my books so I’m not sure where it came from.
Mashed Sprouts with Parmesan and Cream
1kg Brussels sprouts, cleaned and trimmed
120gr Parmesan grated
Salt and Pepper
Preheat oven to 180
Bring a pot of water to the boil with 1 tsp salt in it, add sprouts and cook until bar boiled about 6 minutes
Drain and then tip them into a food processor along with the cream, salt and pepper.
Pulse gently so they are roughly chopped – not a puree!
Stir in half of the Parmesan and tip the mix into an ovenproof dish.
Sprinkle with the reserved Parmesan and bake until they have finished cooking and have a lovely crunchy top – about 20 minutes.
Spiced roast winter squash
Lovely alongside the roasties.
2 Kg butternut or other winter squash
5 Tbsp roasting oil, I use Donegal Rapeseed
25gr muscovado sugar
2 tsp ground allspice
Salt and pepper to taste
Preheat the oven to 200 C
Pour the oil into roasting tin to heat it up
Peel the squash, cut in half and scoop out the seeds.
Cut the flesh into chunks – not too small or they will disintegrate.
Transfer them to the roasting pan and toss to ensure they are coated with oil.
Season with salt and roast for about 20 minutes.
The squash should be beginning to brown after this time, pour off any oil.
Mix the sugar and allspice and sprinkle over the squash
Return to the oven and continue cooking until the squash is tender and a lovely rich golden colour.
Season and serve