Brussels Sprouts are back!

Love them or hate them, the arrival of Brussels Sprouts back in store signifies the end of the summer, and given the sudden change in temperatures this last week, they are spot on time.

A versatile and tasty veg, although I know not everyone will agree! They are definitely the Marmite of the vegetable world, but personally we love them and they are a staple of our autumn and winter dinners.

 Brussels Sprouts are low in calories and high in nutrients. Eight cooked Brussels sprouts provide just 70 calories, 5.9g carbohydrates, 2.2g fat and 4.8g protein. They are also high in fibre, When it comes to micronutrients, Brussels sprouts are packed with different vitamins and minerals including iron. and phosphorus, needed to help build strong bones and teeth.

For many years now, we’ve all known better than to allow them to boil into a mushy pulp where they not just look disgusting but taste it in equal measures; there are so many more things that can be done with these cheeky little vegetables.

The traditional favorites of course include, Brussels Sprouts with pancetta, Brussels with chestnuts, simply seasoned and steamed; or a more modern take on the trusty old sprout is stir-fried in a pad thai – which can be made for a simple but tasty vegan meal too!

Having mentioned all of those suggestions, one of my favorite meals with sprouts is a Bubble and Squeak. If you haven’t attempted a bubble and squeak it is so simple and so tasty! It can incorporate other veg, is a great use for leftovers, or can take centre stage in it’s own right, and if you are still not sure have a look at the simple recipe below.


  • STEP 1 Melt fat / butter or add oil in a pan, allow it to get nice and hot, then add 4 chopped streaky bacon rashers or an equivalent amount of bacon lardons. . As they begin to brown, add 1 finely sliced onion or leek and 1 chopped garlic clove.
  • STEP 2 Next, add 15-20 sliced cooked Brussels sprouts and let it colour slightly. All this will take 5-6 mins. At this stage you can also add in any other cooked veg, such as carrots.
  • STEP 3 Add 400g cold mashed , or if you prefer a chunkier consistency, use medium to large pieces of smashed potato. Work everything together in the pan and push it down so that the mixture covers the base of the pan.
  • STEP 4 Allow the mixture to catch slightly on the base of the pan before turning it over and doing the same again. It’s the bits of potato that catch in the pan that define the term ‘bubble and squeak’, so be brave and let the mixture colour.
  • STEP 5 Cut into wedges and serve and ENJOY!

Pop down for yours now, or add to your order at