Brussel sprout and bacon salad. Photo / Michael Craig
A locavore will not only eat local but also seasonal, and Brussels sprouts are in season now. These little green globes still attract either love or hate. Personally, I like them just boiled or steamed (peel away a few outer leaves, trim the base and cut a cross in the
stalk to make the cooking quicker). Overcooking turns them the colour of beans they serve on airlines, and makes them bitter. Never put a lid on a pot in which you are cooking greens of any kind. Dress with a bit of butter and cracked pepper, or cut the cooked sprouts in half, toss them in a bit of olive oil and grate lots of fresh parmesan over them. Warm to melt the cheese.
This idea also appealed. It serves four as a side dish.
1. Cook 500g of small Brussels sprouts in boiling salted water for about 5 minutes until tender, drain and when cool cut in half. Keep all the leaves that may have fallen away during the cooking.
2. In a heavy pan fry two thick rashers of bacon cut into strips. When crisp, add the Brussels sprouts and toss together with a pinch of chilli flakes and 1tbsp of soy sauce.
3. Zest a lemon across the top of the mix, season with salt and pepper, add a dash of olive oil and the juice of half a lemon.
