Like many families, Brussels Sprouts never appeared in our kitchen very often. Blame childhood memories of bitter, over-cooked little packages of fear on our plate. Thankfully, we are all wiser now, and our favourite ways of using Brussels Sprouts are raw and roasted.
Today’s salad is a lovely slaw of sprouts and carrots with ginger and chilli, dressed with yoghurt and mayo. How special! But who could create such a recipe, combining all of those flavours? It is of course from Ottolenghi. As much as I rant and carry on about his recipes, I am truly in love with his flavour combinations and his sheer inventiveness. Good on you, Yotham – continue to challenge our thinking about food and stretch us outside our comfort zone. This recipe is from The Guardian.
It is Ottolenghi Cooking the Books Day on the blog – a day per month where we publish the latest recipes we have tried in our project of cooking from Ottolenghi’s books and articles – those we have cooked directly and those we have been inspired by. Note that I often massage the recipes to suit what is available from our garden and pantry. For the original recipes, check his books and his Guardian column.