Here’s something quick, quirky and seasonal. Sprout pesto!
Goes well on bread or pasta. It’s a lot milder than you’d think and brilliant for out middle-classing your neighbours at impromptu Xmas drinks.
Put a load of cooked, peeled chestnuts in a blender with an equal amount of raw sprouts, a good lump of cheese – Shropshire blue here, a bit of garlic, a pinch of salt and a slug of olive oil – lots if you want it thin for sauce, less if you want it spreadable for toast. Blend.