Try this recipe for Besan bhaji with brussels sprout tops, then check out our bubble and squeak, shredded brussels sprouts salad and more Christmas leftovers recipes.
This recipe is courtesy of Tom Hunt, an award-winning chef, columnist and climate change campaigner. He owns acclaimed Bristol restaurant Poco Tapas Bar and has written two cookbooks, Eating for Pleasure, People & Planet and The Natural Cook. pocotapasbar.com
Tom says: "I love cooking world-inspired dishes with local, seasonal ingredients. Besan bhaji is a traditional Indian dish made with besan, or gram flour, and fried vegetables. It’s traditionally made with green peppers and/or methi (fenugreek leaves), spinach and beetroot leaves. I’ve given this recipe a seasonal twist by swapping out the usual greens for sprout tops. If you don’t have access to these, the sprouts themselves work well.
"Sprout tops are delicious but often wasted as they’re chopped off and left in the field. They can be used to replace cabbage or kale in any dish, and work really well in this Indian-inspired brunch. Cranberry jelly gives it added sweetness and a Christmas twist. Besan bhaji is similar to scrambled eggs in texture, so it’s a nutritious plant-based alternative. It becomes especially egg-like when coloured with turmeric and seasoned with kala namak salt."