Personally, I think there’s a reason why turkey is only ever eaten once a year. For one thing, they’re so vast that you’re lumbered with the blesséd thing for the rest of the holidays and secondly, no matter how you flambé/curry-fy the beast, it still doesn’t taste particularly good. However, there is one aspect which I think is grossly overlooked for the rest of the year and that is the Brussel Sprout. I know it instils horror for some but this veg really is a wonder. This recipe breaks up the tradition and makes a tasty treat form the turkey horrors of Christmas:

Ingredients:

• 1 x bag of Brussel Sprouts, finely shredded
• 3 cloves of garlic, finely chopped
• 1 x vacuum packet of chestnuts, roughly chopped
• 12 rashers of streaky bacon, chopped up into ladons
• Good glug of white wine

Method

1. Fry the bacon in a little olive oil until crispy.
2. Add the garlic and chestnuts for a minute or two.
3. Next add the Brussel Sprouts and stir well. Add the white wine and let it evaporate. Once the Brussels have started to soften turn out onto a serving platter.

Directions for use: Embrace the sprout and serve throughout the winter months.