A comforting pasta - Sprout top and hazelnut orecchiette + a cooks Christmas gift guide.
A mid-week comforting bowl of pasta using the humble sprout top. Plus some of my favourite gift ideas for Crimbo.
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Hey guys,
Ive got a mid-week special for you this week using one of my favourite December in-season ingredients - Sprout tops! Sprout tops are crowns of loosely packed leaves that grow at the top of a Brussel sprout stalk. They have a rich, slightly bitter taste and are dense like cabbage. They are delicious in my pasta in a sort of pesto like situation with parmesan, chilli and roasted hazelnuts.
December is full to the brim with boozy weekends, cheese fondus and copious amounts of chocolate. This pasta is by no means healthy but it does pack a punch of veg and is totally moreish and delicious!
Plus in this issue I share with you some of the my favourite things that would make fab gifts - a few of my favourite cook books old and new, edible delights and kitchen bits. And of course you can gift the newsletter for just £40 a year!
Enjoy!
Esther x
Picture by Tara Fisher - Props by Faye Wears
Orecchiette with sprout tops, chilli and hazelnuts
PREP 15 mins COOK 15 mins SERVES 2
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