Chickpeas risotto with vegetables

Ingredients 80g chopped broccoli 40g Brussel sprouts 20 g diced onion 230 ml vegetable stock 20 ml cooking white wine 300g chickpeas rice 40g butter 50g Parmesan, if desired Salt to taste and pepper Method 1. Heat vegetable stock in a saucepan 2.Heat the butter in a separate saucepan 3.gently cook the onion, broccoli and

Bubble and Squeak

Ingredients 60ml/4 tbsp sunflower oil or olive oil 1 medium onion, finely chopped 450g/1 lb floury potatoes, cooked and mashed 225g/8 oz cooked Brussels sprouts, finely chopped Method: 1.Heat 30ml/2 tbsp of oil in a heavy frying pan. Add the onion and cook over a medium heat, stirring frequently, until softened but not browned. 2.In

Thai Brussels Sprouts Curry

Use A Mixture Of Asian Mushrooms Such As Oyster, Shimeji And Straw Mushrooms. Ingredients: 2 cups (500ml coconut milk 1 ½ cups (375ml) vegetable stock 2 fresh kaffir lime leaves, torn 300g (9 ½ ounces) baby Brussels sprout, halved 1 tablespoon lime juice 2 teaspoon coconut sugar 150g (4 ½ ounces) green beans, halved diagonally