The Riverford Organic Farm, which delivers fresh fruit and vegetables in the local area, has launched a campaign to champion the “unsung heroes” of the vegetable world.

This should give a boost to vegetables such as the poor old Brussels sprout.

Like hungry relatives, Brussels sprouts are very likely to make an appearance over the Christmas holidays. But many of us will only force down a token few with our Christmas dinner.

Here are two delicious recipes that may make the misunderstood vegetables more palatable.



Wok-fried Brussels Sprouts with Ginger

Serves 4

3 tbsp sunflower oil

1 onion or 2 shallots, finely chopped

2 garlic cloves, finely chopped

1 chilli, finely chopped

600g Brussels sprouts, finely shredded

4cm piece of fresh ginger, cut into fine strips

4cm piece of crystallised stem ginger, cut into fine strips

Sea salt

Freshly ground black pepper

Heat the oil in a wok, add the onion or shallots, plus the garlic and chilli. Fry for 2 minutes, without browning. Add the shredded sprouts and the fresh and crystallised ginger. Cook, stirring constantly, for 2 minutes. Add 3 tablespoons of water, cover and steam for 3 minutes. Season to taste and serve as part of your Christmas lunch, or on its own with rice.



Bubble and Squeak Soup with Wensleydale Cheese

Serves 6

1 tbsp olive oil

1 onion, chopped

4 smoked streaky bacon rashers, chopped

500g potatoes, peeled and diced

250g swede, peeled and diced

1.5l chicken stock

500g Brussels sprouts/cabbage/kale

25g Wensleydale cheese, grated

1 tbsp chopped parsley

Sea salt and black pepper
Heat the oil in a large pan, add the onion and cook for 5 minutes, until softened.

Add the bacon and cook for a further 5 minutes. Then add the potatoes and swede and cook over a low heat for 10 minutes.

Pour in enough stock to come about 2cm above the surface of the potatoes. Simmer for 10 minutes.

Add the sprouts, cook for 10 more minutes, then blend the soup in a food processor. Reheat, season and serve with the cheese and parsley sprinkled on top.