A festive dish from ” Flavour” by Yotam Ottolenghi and Ixta Belfrage. You can prepare the shallots, garlic, chestnuts and grapes the day before and refrigerate overnight, but only cook the sprouts on the day you are serving the dish.
A recipe from Rachel Roddy, one of my favourite food writers. For variety you can replace the cheese with some hard boiled eggs, sausages or roasted red peppers.
A favourite way with smoked haddock which is said to have been invented in The Savoy Hotel, London. It is usually served as a breakfast dish but also makes a very good supper. This version is from Rick Stein’s ” Seafood Lovers Guide”.
