Sprouts are not just for Christmas

Apart from bananas, we also get a lot of sprouts in our weekly M&S neighbourly delivery and do you know it is always the last veg to be picked from the box. 

Those poor little sprouts left looking all green and sad. So I thought I would do the charitable thing and bring some home for our tea. Now like any household this side of South East London, sprouts are only added to our shopping at Christmas and even then they are not met with cheers of joy! So when my eldest spotted them and announced “ohh sprouts mum, yuk”, I knew I had to make something really good with them.

I am sure I have said this before, but when you have 2 fussy eaters in the house it can be really hard to cater for everyone. But you know what, one thing I do know is I have one that goes potty over pork and another who gets ecstatic over eggs. So on a cold wet Saturday night, I bought some sausages, eggs, bacon and raided the larder.

On a recent visit to my local Co-op shop, I picked up their latest magazine (which always makes a good read when you are looking for tea time inspirations). While having a flick through I spotted a recipe for bubble and squeak using Brussels sprouts. At first, I thought that this would be good for leftovers at Christmas time, but when I spotted the sprouts at club I just had to try the recipe early. Do you know what, I had success with one of my fussy boys, who eat everything and even declared it was a great tea. I defiantly think sprouts will be more welcome at our table from now on and I would like to think I have helped the sprout population a little. So long live the sprouts, bring back the greenness and remember, sprouts are not just for Christmas.


  • 350g potatoes, peeled and diced                                         

  • 1 onion, diced

  • 1 tbsp olive oil

  • 2 cloves of garlic, crushed

  • 100g Brussels sprouts, thinly sliced

  • ½ tsp dried herbs

  • 20g unsalted butter

  • 2 eggs


  • Boil the potatoes for 10 minutes, until tender

  • Drain and set to the side

  • Fry the onions in the oil until soft

  • Add the garlic and cook for 2 more minutes before adding the sprouts, plus 1 tbsp of water

  • Cook on a medium heat for 8 to 10 minutes, until the sprouts are tender

  • Add the potatoes to the pan and gently crush with a fork

  • Add the dried herbs and butter, and cook for 5 minutes or until the potatoes begin to brown

  • Set to the side to cool

  • When the mix is cool enough to handle, shape the mixture into potatoes and cook for 3 to 4 minutes in the pan until golden

  • While the patties are cooking, bring a pan of water to a simmer

  • Gently break the egg into the pan and poach for 2 to 3 minutes

  • When cooked , remove from the water and drain.

  • To serve, top each patty with a poached egg and in our case with bacon, and sausages 



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