Brussels are back, well they’ve never been away I suppose you can always get your hands on them these days  There was a really big display in my local Waitrose today.

Brussels or ‘mini cabbages’as we used to call them when we were kids are a great vegetable to eat if you are on a weight loss regime.  Like cabbage they are high in fibre and low in carbohydrates and I think they are absolutely delicious.

Some people in the UK tend to have a negative association with sprouts, usually being a bit bitter and cooked to death at school dinner time.

All I do to cook them is remove the outer leaves if they are discoloured and then pop them into a saucepan with a small amount of water, once they are cooked I drain them and put a glug of olive oil and some salt and pepper  on them and give them a stir back in the pan.

I’ll bring you a few more brussel sprout recipes as we move through autumn and winter

This is an excellent substitute for rice if you are having a Curry, or as a side dish with any main meal. You can use the real spices if you wish or just add some curry paste it’s up to you here’s how I do it.

Get my spices ready

1. Cumin ,bay leaf, turmeric and chilli. You can also add garlic and fresh ginger too if you wish
2. In this recipe I am using peas if you are strict fat loss you may want to miss these out as they are a bit higher in carbs. . Just take them out of the freezer no need to cook them
3. Shred the Cabbage any cabbage will do, this is Savoy cabbage
4. Add some coconut oil to my Chef’s pan
5. Put in any whole spices and garlic and ginger and lightly fry off a minute or so then add the cabbage
6. Add dry spices turmeric and chilli
7. A splash of water we are talking about 50 mls here that’s all
8. Add peas and stir it round. Cover with tight fitting lid don’t cook on too high of a heat otherwise the water will evaporate too quickly and it will burn slightly.
9. Ready to serve