Brussels Sprouts aren't just for Christmas

I know that I have been rude about Brussels Sprouts – yes I have called them devil’s testicles and vowed never to grow them. But the trouble is Christmas lunch has to feature those green monsters – it’s the law. You get a fine and 8 hours community service if you dare to serve that turkey without it! So caving into convention we grew sprouts and I duly sent my spouse to collect them before the big day (there was no way I was grappling with the snow to retrieve those little blighters). And they weren’t bad, a bit small - some of them masquerading as peas on steroids, but duty was done, the sprouts were on the plate and Christmas tradition was duly upheld.

Now in January the allotment is under a blanket of snow and it’s tempting to resort to buying veg. So much easier to go to a nice warm shop than put on wellies and  brave the freezing winds, ice and snow. But since early summer we have been self sufficient when it comes to vegetables and I’m loathe to start buying them now. I rack my brains – what would be relatively easy and quick to harvest and not submerged by snow? Well standing proudly, facing down the east wind are the Brussels Sprout plants – oh yes the devil looks after his own. And actually the sprout tops look really enticing – little top knots of pale green tender leaves. I quickly lop them off and return home cold but triumphant.

I wanted to retain the leaves’ fresh crispness so I stir-fried them. I also wanted some taste bud tingling spice to warm up a cold January evening. This is my recipe:

Spiced stir-fried sprout tops

4 sprout tops

1 small onion finely chopped

1 tablespoon of oil for frying

1 teaspoon cumin

1teaspoon fennel seeds

1 tsp coriander seeds

1 tsp mixed spice

1 small chilli, chopped (deseeded if wished)

salt

Squeeze of lemon juice

Bring a pan of water to the boil and add the sprout top leaves. Blanch them for 2 minutes and then drain. Roughly chop them. Meanwhile pound all the spices in a pestle and mortar. Heat the oil in a wok until really hot. Add the chopped onion and fry until tender. Now add the ground spices and chilli and fry for 30 seconds. Throw in the chopped sprout tops and stir fry for 2 minutes – add salt and a squeeze of lemon. Serve piping hot!

Mmmm I think I’m going to have a sticker on my car windscreen saying – Remember Brussels Sprouts aren’t just for xmas!