William Meppem
The brassica family, including Brussels sprouts, cauliflower, broccoli and cabbage, is one of the more humble collections of vegetables. But what they might lack in looks they make up for in flavour and versatility.
Pork costolette with cabbage and pancetta
Aunty Three’s Saigon chicken and cabbage salad with quail eggs
Red cabbage and hazelnut salad
Kimchi
Broccolini with chilli, lemon and ricotta
Cauliflower, anchovy and chilli strozzapreti
Fried spiced cauliflower
Warm roast cauliflower, chickpea and quinoa salad
Cauliflower, aged Cheddar and mustard fritters
Cauliflower curry with tomato and coriander
Spatchcock with mustard crust, buttered cabbage and devilled sauce of pepper and verjuice
Prawn and pork larb with fragrant Savoy cabbage salad
Orecchiette with broccoli, chilli and pecorino
Parmesan-crumbed lamb cutlets with broccoli and anchovies
Gnocchi with Brussels sprouts, pancetta and hazelnuts
Fettuccine with Brussels sprouts, pecorino and garlic
Crisp Brussels sprouts with lentils
Buckwheat pasta with Brussels sprouts, Fontina and leek
