As you get older, I’ve noticed that your taste changes! Why I’m saying this is because there’s some certain vegetables which I used to not be able to eat, but now can. Don’t get me wrong, there’s still some you will probably never find me making recipes for on this blog - cauliflower for example - but brussel sprouts is one that I’m actually starting to enjoy!

Although, I still find the green veg a little flowery and fragranty,  it’s incredibily delicious mixed into a meal like this.  I guarantee all the “I hate brussels” fan clubs will maybe change their attitudes a little with this dish and, you never know, I might just find the perfect recipe for my dreaded vegie, the cauliflower!

Veganize this dish by removing the parmesan and ensuring the margarine is vegan!  Add a little nutritional yeast for that cheesy flavour.

Serves:

• Three big meals

Ingredients:

• 8 brussel sprouts
• 4 pieces vegetarian bacon, sliced very thinly
• 2 tbs dry sherry
• 1 leek, finely chopped
• 250 grams spiral pasta, boiled and set aside
• 2 tsp garlic mince
• 1 tsp margarine
• 2 tbs flour
• a little water for the flour
• salt
• 1/2 tsp paprika
• cracked pepper
• parmesan cheese grated

Instructions:

1. Slice the brussels in half and steam until green.
2. In a seperate pot, fry the bacon until nice and crispy, setting aside.
3. Saute the leeks with a little olive oil.
4. Pour the sherry in and add the garlic, stirring occasionally.
5. Mix the flour with some water to remove any lumps before adding to the sauce.
6. Season the dish, adding the paprika also and the margarine.
7. Add your brussel sprouts in now and stir in a handful of parmesan cheese.
8. The sauce should now be thickening, and it’s time to mix through the pasta.
9. Before serving mix in the bacon and top with a little more parmesan and cracked pepper.