ROOT MAGIC FOR MIDWEEK

Anna Cairns Pettigrew brings flavour and freshness to winter roots and sprouts, turning everyday veg into quick, satisfying meals

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BRUSSELS SPROUT FRY-UP WITH TAHINI DIP

If you've still got any sprouts left on the plot, this is a faff-free and easy meal to rustle up in a hurry

Serves 2

Prep time: 20 minutes

Cooking time: 20 minutes

Ingredients

250g (8.8oz) Brussels sprouts

Olive oil to fry

250g (8.8oz) potatoes, parboiled and quartered

1 tsp harissa paste

1 banana shallot, finely sliced

2 garlic cloves, finely sliced

2 medium free-range eggs

For the dip:

2 tbsp natural yoghurt

1 tbsp tahini

Squeeze lemon juice

2 tsp dukkah

Method

1. Cut half of the sprouts in half, then finely chop the remainder. Put a medium frying pan over a medium-high heat with a dash of oil, then add the potatoes and halved sprouts with a pinch of salt. Fry for five minutes, stirring regularly until golden, then stir in the harissa, add a splash of water and cover with a lid to cook through – about four minutes. Transfer the mixture to a plate.

2. Add another dash of oil to the same pan and fry the shallot, garlic and shredded sprouts for a few minutes until softened. Return the harissa potatoes and sprouts to the pan and make spaces to crack the eggs into. Add the eggs, then cook over a low to medium heat until the whites are completely cooked through.

3. Mix the yoghurt, tahini and lemon juice, then season with salt, sprinkle with dukkah, and serve.

BRUSSELS SPROUTS AND BACON PASTA

A quick, comforting pasta dish combining crispy Brussels sprouts, smoky bacon (or vegan alternative), and a generous grating of Italian cheese