Brussels sprouts have enjoyed somewhat of a renaissance in the modern kitchen.
Once the feared preserve of Christmas Day lunch, the dexterous green has reappeared as a national favourite alongside cruciferous counterparts such as broccoli and kale.
For most people the texture of sprouts is the off-putting part, so shredding and then hashing them up into a dish is a great way of re-packaging and ridding the fridge of all manner of leftovers.
From the fridge: Brussels Sprouts, Bacon, Blue Cheese, Eggs.
From the cupboard: Walnuts, Onion, Garlic.
Herbs and Spices: Thyme / Parsley / Rosemary/ Chilli Flakes.
Could add: Kale, Sweet Potatoes, Potatoes, Pistachios, Kale, Cabbage.
Shred the brussels sprouts preferably in a food processor but can be grated.
Heat garlic and onion in a frying pan and add the diced bacon when browned.
Add the brussels sprouts and cook through. Season well.
Break up a handful of walnuts in a bag and add to the mix.
Add a boil egg and serve.