Roast Brussel Sprouts with hot maple butter and toasted walnut crumbs

This little duo of sweet/spicy butter and crunchy topping would be fab on any steamed brassica, or indeed on noodles with soy sauce.

For 4
15 minutes preparation
35 minutes cooking

100g softened salted butter
2 teaspoons Sriracha or other hot sauce
1 tablespoon Maple syrup
500g brussel sprouts, washed, topped and tailed, sliced in half
2 slices sourdough bread made into breadcrumbs
A handful of walnuts or pecans
30g butter for the breadcrumbs
Salt and pepper

Heat the oven to 180C.

Blitz the butter with the sriracha and the maple syrup. Put the sprouts in an oven proof dish and dot them with ½ the butter. Roast for 30 – 35 minutes. While the sprouts are cooking, blitz or roughly chop the nuts and mix them through the breadcrumbs. Melt the butter in a pan and toast the crumbs until they are fragrant and crisp.

Remove the brussel sprouts, add a little more butter, the crumbs and serve.

Flamiche with mustard and anchovies

Flamiche is a traditional leek tarte from the North of France. Hearty and warming, it’s good as a main for a winter supper or served in thin slices (or individual tarts) as a dinner party starter.

For 6 – 8
15 minutes preparation
25 – 30 minutes cooking

2 medium leeks
50g butter
3 eggs and one yolk
300ml double cream
1 tablespoon Dijon mustard
Salt and pepper
1 puff pastry case
5 or 6 salted anchovies

Heat the oven to 180C.

Slice the leeks finely, heat the butter in a pan, and soften the leeks for about 10 minutes over medium to low heat, stirring from time to time, without browning them.

Whisk the cream with the eggs, egg yolk and mustard.

Set the pastry into a tart dish. Spread the leeks over the surface, cover with the mustardy eggs and cream. Making sure the leeks are properly surrounded and seeped into it. Lay the anchovies over the top and bake for 25-30 minutes.

When the tart is nicely puffed up and golden, remove from the oven and serve hot or warm.

Baby raviolis in cress, vermouth and butter sauce

You may be an ace at pasta making and wish to make your own ravioli, but I am so spoiled for choice with great Italian delis, not to mention beloved posh Iceland, Picard, that I aways have a stash of herb ravioli in my freezer. They make a lovely, rich starter for a grilled meat, fish or veggie main course.

For 4
15 minutes preparation
5 – 10 minutes cooking

400g cress
150g baby spinach
2 small shallots, finely chopped
50g butter
Small glass of vermouth
300ml vegetable stock
Salt and pepper
Parmesan or pecorino to serve

Wash the leaves thoroughly.

Melt the butter in a large pan and sweat the shallots over gentle heat until they have softened. Pour in the vermouth to deglaze and stir well. Bring to a simmer. Push in the leaves, stirring and wilting them over the heat, a handful at a time. Once they are all in the pan, add the stock and simmer until the leaves are tender. Blitz and adjust the seasoning. If the sauce is too thick, add a little stock and/or cream to loosen it up a bit.

Before serving, cook the ravioli according to their instructions, drain and set into serving bowls. Pour the hot spinach sauce around and serve, topped with grated parmesan or pecorino.