Waitrose & Partners Weekend Issue 628

8 DECEMBER 2022 23 Food&Drink S C A N T HI S CODE F OR MOR E R E CI P E S Serves 6 Prepare 20 minutes Cook 50 minutes 45g Essential Salted Butter 1 large or 2 smaller bulbs fennel, trimmed, halved, cored and cut into 1cm slices ½ Essential Onion, cut into 1cm slices 150g raw Brussels sprouts, cut into 0.5cm slices 80g unsalted cashew nuts 1 large or 2 medium Essential Potatoes, skin on 30g Essential Plain Flour 250ml Essential Free Range British Whole Milk 150ml pot Essential Double Cream 75g mature Cheddar (or another full- avoured cheese), grated Flat leaf parsley, chopped to garnish (optional) Brussels sprouts, fennel, potato & cashew gratin Themost important point in the annual discussion about what to do with leftover Brussels sprouts is don’t cookmore than you’ll eat. It’s easier to find ways to repurpose sprouts if you have the option of using them raw or cooked. Raw, and finely shredded, sprouts are worlds away from the boiled, waterlogged vegetables youmay shudder at. They have a distinctly ‘green’ flavour, and pair well with lemon and olive oil. Using your food processor (fine slicing blade attached), you’ll have a big pile of shredded greens in seconds, which can then be added into slaws. If you don’t fancy them raw, you can also sauté or roast thinly sliced sprouts. This week, I bring you a gratin and a stir fry that can bemade using either raw or cooked sprouts, plus a raw sprout salad and a hash using cooked leftovers. And remember – don’t buy or cookmore than you need! @ellypear SPROUTS Too good towaste withElly Curshen 1 Melt 15g butter in a large, lidded pan. Add the fennel, onion and sprouts. Season well, stir, cover and cook gently for 15-20 minutes, stirring occasionally, or until the fennel is tender and lightly golden. Replacing the lid each time ensures the vegetables steam and soften as well as brown. Add the cashew nuts, stir well, and remove from the heat. Keep the pan covered and put to one side. 2 Meanwhile, halve the potato lengthways, then cut into 0.5cm slices. Put in a small saucepan and cover with cold water. Bring to the boil over a high heat, then simmer for 5 minutes, until tender. Drain and set aside. 3 Use the same small pan to make a white sauce. Melt the remaining 30g butter, whisk in the our and cook for 2 minutes. Add the milk and cream slowly, whisking continuously. Season well and cook for 1-2 minutes until you have a smooth, thick sauce. Take o the heat, stir in 25g of the cheese and let it melt. Pour ¾ of the sauce into the pan of fennel, sprouts and onion and fold together. Tip the mixture into a 1.5L ovenproof dish (about 17x22cm) Preheat the oven to 200ºC, gas mark 6. 4 Toss the cooked potato in the remaining sauce and lay it out on top of the dish, in MORE LEFTOVER IDEAS 1Strong avours such as soy, sriracha, ginger, gochujang, sesame and chilli work well with cooked sprouts. Give them new life by cutting into quarters and using in a quick and easy vegetable stir fry, served with rice or tossed through noodles. 2A fresh, zingy lemony raw sprout salad will cut through festive indulgence. Simply place raw sprouts, (trimmed and nely sliced) in a mixing bowl and add a pinch of sea salt akes, 1 tbsp olive oil and the juice of ½ a lemon. Mix together for 1 minute, then pile onto a serving platter. Finely grate over 10g pecorino cheese and add some Cooks’ Ingredients Smoky Chipotle Crust on top. Serves 2-4 as a side salad. 3 Sausage, potato & Brussels sprout hash is a great way to use up cooked sprouts. Heat 20g butter and 1 tbsp brown sauce in a frying pan, then add a couple of chopped sausages. Fry until golden brown and cooked through. Add bitesized pieces of cooked potato and halved cooked sprouts. Lightly crush the potatoes with a masher. Mix together and fry until everything is hot, golden and crispy on the edges. overlapping lines. Pour over any leftover sauce. Scatter the remaining grated cheese on the top and bake for 20-25 minutes, or until the gratin is bubbling and golden brown. Scatter some parsley over the top to serve, if liked. Delicious with green veg. Per serving 2716kJ/654kcals/47g fat/25g saturated fat/ 39g carbs/9.8g sugars/6.5g bre/16g protein/0.7g salt ELLY’S TIP If using cooked sprouts, quarter them and add at the same time as the cashews. To use mixed unsalted nuts instead of cashews, rst boil in water for 5 minutes to soften. Photographs: Ant Duncan, Food styling: Joss Herd, Styling: Wei Tang