Christmas Recipes: Brussel Sprouts Two Ways

Sprouts Two Ways by Tori Hashka,It's hardly news that Brussel sprouts get a bad rap, but Tori Hashka of Eatori has two recipes that will make even the biggest sprouts cynic come back for seconds... and maybe thirds. A coleslaw of sprouts and roasted sprouts with bacon, hazelnuts and parmesan.

Hint

The beauty of these recipes is that the same accompaniments work if you're serving them raw or roasted. These dishes are lovely on their own, great when next to each other, but spectacular if combined together when the roasted sprouts have cooled to room temperature.

If you can't get hold of apple cider vinegar, feel free to use white wine vinegar, but double the maple syrup so you still get a good level of sweetness.

Recipe one: Raw slaw with apple, hazelnuts and bacon

Serves:4

Ingredients:

250 grams brussel sprouts, trimmed and shaved on a mandolin

80 grams of lardons

1 tbsp Dijon mustard

2 tbsp apple cider vinegar

1-2 tbsp maple syrup

60g hazelnuts, toasted and skins rubbed of with a tea towel or a paper towel

30g parmesan, finely grated

1 crisp red apple, grated

Instructions:

1. Place the lardons in a frying pan over a medium heat and cook until the fat has rendered and the pork strips are crisp.

2. Scoop the crisp lardons out of the pan and add to the shaved sprouts. Keep the bacon fat in the pan.

3. Add the Dijon mustard, vinegar and one tablespoon of maple syrup to the bacon fat. Whisk to create a dressing. Taste - if it's too sharp, add a little more maple syrup.

4. Add the toasted hazelnuts, parmesan and grated apple to the bacon and sprouts. Toss to combine.

5. Dress with the bacon fat dressing before serving.

Recipe two: Roast sprouts with bacon, hazelnuts and parmesan

Serves:4

Ingredients:

400 grams brussel sprouts trimmed and halved

2 tbsp of olive oil

A generous pinch of salt

80g lardons

60g hazelnuts, toasted and skins rubbed off

30g parmesan, finely grated

1 tbsp Dijon mustard

2 tbsp apple cider vinegar

1 tbsp maple syrup

Instructions:

1. Preheat the oven to 200C/392F.

2. Add the sprouts, cut side up into a baking dish. Drizzle with olive oil and sprinkle generously with salt. Bake for 30 minutes, until the edges are crisp and the centre is soft.

3. Place the lardons in a frying pan over a medium heat and cook until the fat has rendered and the pork strips are crisp.

4. Scoop the crisp lardons out of the pan and add to the roasted sprouts. Keep the bacon fat in the pan.

5. Add the Dijon mustard, cider vinegar and maple syrup to the bacon fat. Whisk to create a dressing.

6. Add the toasted hazelnuts and parmesan to the bacon and sprouts. Toss gently to combine.

7. Dress with the bacon fat dressing before serving.