Posts Tagged ‘brussels sprouts’


The name came into my head when I took the leftover Brussels sprouts out of the fridge with a view to frying them up for lunch today.

Bubble and Squeak--named for the noise they make in the pan while cooking.

Ho-hum–I didn’t hear a thing!

Wasn’t this quaintly-named concoction part of my mother’s post Christmas leftover strategy?

Dishes to go with cold turkey that only needed heating up?

Then a memory of added bacon floated into my mind.

Didn’t bacon get mixed into the brussels?

Well, bacon bits were already part of the feast on Christmas day–no harm in adding even more oven-crisped smoked bacon to the fried-up sprouts….

They’ll go nicely with a slice of the chickpea (socca) bread cooked in the oven as well.


Add a poached/fried egg and “Bob’s your uncle”–to revive another phrase from my childhood.


1 small onion–chopped

1 clove of garlic–chopped

leftover cooked Brussels sprouts–chopped


leftover Swiss chard–chopped (or you might have some OTHER leftover to try out in this recipe!)


a few very thin rashers of bacon–smoked or green to taste

olive oil

salt and pepper to taste

Heat a couple of tablespoons of olive oil in a sauté pan and add the onion and garlic.


Let them color a little before adding the brussels and the swiss chard (or other leftovers).

Mix together and cook gently for about 10 minutes–just long enough to heat them through.

Cook the bacon separately to a crisp state and scatter broken up bit over the sprouts.


Season to taste with salt and pepper and serve.

We enjoyed it on a slice of the homemade socca–chickpea flour–bread.

And the only sound was “umm”!








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Meredith has been doing the shopping the last few days as I  stay in the warm and “get better” from a viral cold.

I’m beginning to think this is a great idea.

She comes through the door saying: ‘Here’s your Ready, Steady, Cook!* challenge tonight!’

A large bag of Brussels sprouts was one of the items a couple of days ago.

I looked in Health Eating for Life–I’m cooking from my new book!–and spotted this recipe.

In the book the recipe calls for cabbage–but I thought brussels would be a workable substitute.

The original recipe in Julie Sahni’s Classic Indian Vegetarian Cookery and was adapted by Rose Elliot. I have tweaked it a bit further….

It was more-ish and insulating on a “naughty December night” and would have been even better if we’d remembered the lemon!


for 4

250gms/8oz red lentils

2 1/4 pints/1300ml stock–I use organic vegetable stock cubes

1/3 tsp turmeric

375gms/12oz tinned tomatoes–chopped into a mush

Rinse the lentils thoroughly.

Put them in a saucepan with the stock and the turmeric and bring up to the boil.

Cook at a gentle simmer for 45 minutes.

Add the chopped tomatoes, then set aside.

1 tbsp olive oil

1 1/2 tsp black mustard seeds

1 tbsp curry powder


12oz brussels sprouts–outer leaves removed and halved

Juice of half a lemon

salt and pepper

parsley chopped to sprinkle over

Heat the oil in a new pan.

Add the mustard seeds and cook them until they start to pop–a couple of minutes.

Mix in the curry powder and let them cook for a few seconds.


Add the onion and the sprouts and mix everything together well.

Cover the pan and cook for 5 minutes.

Add the sprouts and onions to the lentils.

Bring the mixture up to the simmer.


Leave it simmering gently for 20 minutes.


Season to taste with salt and pepper.

Stir in the lemon juice.

Sprinkle over the parsley (which we also forgot!)

It’s best served hot.

* Ready, Steady, Cook is a half hour TV show that pits two chefs, each with a member of the audience as sous chefs, against each other and the clock to cook from scratch the random contents of a bag of shopping.

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