seasonal recipe card

December is the season for... Brussels sprouts Brussels sprout bubble and squeak

Did you know? • The equivalent of 3,240 football pitches of Brussels • Brussels sprouts are named after the capital city sprouts are grown in the UK. of Belgium where it is believed they were first grown • There’s more vitamin C in Brussels sprouts than in back in the 16th century. an orange. • The heaviest ever Brussels sprout was grown in • They belong to the cabbage family and are related October 1992 and weighed 8.3kg to broccoli, cauliflower and kale.

Ingredients Method • 4 tbsp butter 1. Wash your hands. • 1 small onion, cut into small pieces 2. In a large frying pan melt the butter, add the chopped onion – you can get an • Leftover mashed potato adult to help with the chopping – and fry gently for 3 minutes or until soft. • Leftover Brussels sprouts, 3. Turn the heat up slightly and add the mashed potato and vegetables. cut into small pieces If you don’t have left over mash then it’s easy to just ask an adult to boil some potatoes and mash it from fresh. • Any other leftover vegetables such as cabbage, swede, carrots, 4. Add the fried bacon. This can be leftovers or the bacon can be fried peas, cut into small pieces separately before you start cooking the bubble and squeak. • Salt and pepper 5. Fry for 10 minutes turning the ingredients over in the pan a few times to Fried bacon pieces ensure everything is thoroughly reheated. Keep cooking until the outside • edges are brown but not burnt. Ask an adult if you are not sure if it is cooked. 6. Press the mixture on to the bottom of the pan with a spatula so it is flat and leave to cook for 1 minute. Then get a grown up to help you flip it over then cook the other side for 1 minute. 7. Serve

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