Sprouts are traditional at Christmas. And they are packed with vitamins, including Vitamin C and Vitamin B9, which is better known as folic acid, they are a good source of fibre and contain at least two compounds known to have proven cancer protective benefits.
These compounds are sinigrin and sulforaphane, which give the sprout its pungent taste. Both are currently under investigation as possible cancer treatments because they trigger the release of enzymes that attack cancer cells.
But this pungent taste puts a few people off so we are sure they would welcome a way of making them more delicious to make the most of the health benefits sprouts offer and for those who love them would like an alternative way of serving them.
Here we have a number of recipes by Felice Tocchini, the British Sprout Growers Association's official, award-winning chef and patron chef of Fusion Brasserie [Address: Bird in hand, Hawbridge, Stoulton, Worcesters, WR7 4RJ; Tel 01905 840647], including a Sprouty Cake. He tested the cake recipe out on the sternest of audiences and harshest of all food critics - four to 11-year-old pupils of St Nicholas' Primary School, St Faith's Road, Alcester.
Sprout recipes:
- British Sprout Coleslaw
- Sprout Souffle
- Sprouty Cake
- British Sprouts in Spicy Batter
- British Sprouts and Chesnut Soup
And the children's verdict was a massive thumbs up. Says headmistress Mrs Sally Staley, 'We are always looking at ways to encourage pupils to eat up their vegetables and this cake certainly proved a winner.'
Adds Felice, 'Children make excellent food critics because you can usually tell by their faces if they like something. Unlike adults, they aren't yet ruled by convention to feign politeness. They will spit out something that doesn't taste good, wrinkle their noses and then tell you it was rubbish! Thankfully, my Sprouty Cake got smiles and requests for more!'