What to eat this month

Ant’s Brussels mash

Ant’s Brussels mash

What you need

Adjust quantities to suit how many are eating!

  • Some floury potatoes
  • Sprouts (+sprout tops if you have them on a stalk)
  • An onion. Halved and thickly sliced.
  • Spring Onions, thinly sliced
  • Butter
  • Dollop wholegrain mustard (optional)
  • Tbsp sugar (any will probably do – I used light brown)


  1. Peel & chop spuds to large egg size, cover in cold water & add a pinch of salt. Bring to boil & simmer until cooked through but not dissolving. About 15-20mins
  2. In the meantime, wash the tops, prep sprouts and coarsely shred. Steam with the sliced onions in a covered non-stick frying pan, in a little water, for 3-4 mins. Remove lid & when any remaining water is evaporated add a little pat of butter and gently fry for a few mins then add the sugar, stir it in and turn up the heat. Once the mixture is caramelising & starts catching, it’s done.
  3. Mash the spuds with some hot milk & as much butter as you are allowed. Season well with salt and ground white pepper + the mustard if you fancy. Add the sliced spronions, the stir-fried sprouts and mix thoroughly. Yum it up.

Leftovers make excellent bubble & squeak or add chopped cooked bacon to make colcannon.