Brussels sprouts are best known for their contribution to Christmas dinner. Whether stirred into mash, sautéed with chorizo or added to bubble and squeak, their nutty flavour is truly delicious.
Brussels sprouts are not just for Christmas. A super-tasty side dish for meat, fish and veggie mains, this Brussels sprouts recipe has gorgeous lemony, chilli flavours – a lovely complement to the nutty, earthy flavours of the sprout.
Whatever your thoughts on Brussels sprouts (personally, we love them!), this indulgent festive recipe is sure to turn everyone into a fan. Here, the delightful crunch of the sprouts is enhanced by the umami flavours of the bacon and sweet chestnuts.
Although Brussels sprouts often divide the crowd they are undeniably an important part of the classic Christmas dinner and with this exciting recipe your friends and family are sure to love them
It's worth making extra whenever you have a roast as these bubble and squeak cakes, made from leftover vegetables will attest: Top them with ham and poached eggs for a perfect brunch the next day. To make the cakes, cooked veg and potatoes are mashed, bound with egg, and fried.
If you have bowl of brussel sprouts, languishing untouched after a roast, help is at hand with this recipe for bubble and squeak. Ideal for breakfast, brunch, lunch or dinner, the leftovers are mashed and mixed with flour and potatoes, shaped into patties, then fried in butter.
How do you make brussels sprouts the star of the Christmas table? You incorporate them into this decadent sprout gratin with mustard and crispy bacon. A generous amount of gruyère and crème fraîche takes the much-maligned vegetable into va-va-voom territory.
Bring a punch of colour to your dinnertime platter with this vibrant sprout, radish and carrot slaw
This recipe is simple to make and can be served as a breakfast, brunch or even a side dish, perfect for any time of the day. Try it today and enjoy the delicious and nutritious taste of sprouts in a crispy hash brown form.
Take baked brie to the next level with a golden brûlée top using brown sugar. Serve this cheesy platter up at your next Christmas party with crunchy crudités.
Use up leftover sprouts in this easy cheesy dinner – perfectly designed for Boxing Day
Food writer, Su Scott has created this delicious veggie pancake recipe, inspired by Korean flavours that's brilliant for using up leftover roasted veg from your Sunday lunch or Christmas dinner. The savoury, sweet and spicy flavours transform leftovers into something special – you can even prep the batter in advance, so you can whip up more pancakes when you fancy!
Use up your Christmas leftovers in a fragrant and gently spiced biryani. Chuck whatever veg and meat you have leftover in with rice and spices, then finish with some coriander and natural yogurt.
You don't have to serve sprouts whole! This charred greens dish, cooked with citrus butter, transforms sprouts and kale into a beautiful side for Christmas lunch or any roast dinner. Top with chopped hazelnuts for a little crunch.
Bubble-and-squeak gets a modern makeover: a fluffy Yorkshire pudding is filled with festive leftovers with a good dollop of cranberry sauce for a lazy but lovely Boxing Day lunch.
Comforting and warming, our spiced and mulled pulled pork is slow-cooked to melt in your mouth, while fluffy Yorkshire puddings, shredded sprouts and crispy roasties make for scrumptious sides.
Make the most of your sprouts with this classic Irish-inspired side dish, made with smoky bacon and creamy mashed potato
Jamie says: "Supercharge your Brussels sprouts by pairing them with best-flavour friends – onion, sage and chestnuts – then cooking low and slow until gorgeous."
Christmas leftovers get a wow-factor makeover in this Boxing Day treat. Ready in 10, use whatever festive leftovers you have to hand – we've even used crisps. Don't forget the gravy for dipping!
These spicy fritters are a great way to use up Christmas dinner leftovers and only take 30 minutes to make
This stunning centrepiece is totally worth the extra effort. Stuffed with a flavoursome pesto, wrapped in bacon and glazed with maple syrup, this is a perfect push-the-boat-out recipe for your Christmas lunch. There are seven steps, but follow our tried-and-tested method for stress-free success.
Using tinned tuna and leftover veggies, this simple tuna melt is a satisfying lunch that also helps cut down on food waste. Adding mayonnaise to the melting cheese filling makes it extra rich and creamy for a perfect, easy, fridge-raid lunch for one.
These loaded skins are filled with fluffy potato, mixed with finely shredded leeks and sprouts, vegan cheese and meat-free smoky rashers. Serve with a green salad for a hearty midweek meal.
Cut down on food waste and use up all those Christmas leftovers with this super turkey lasagne recipe, full of flavour and sure to satisfy as a warming dinner
This bejewelled rice is fragrant with cinnamon and nutmeg and has added crunch from crispy Brussels sprouts. This is a great vegan and gluten-free option for your Boxing Day celebrations.
Fancy something a bit more refreshing this Boxing Day? Our leftover hash is just the ticket. Chuck any leftovers into a pan then serve with smashed avocado and a dollop of yogurt.
Save all your leftover Christmas day veggies and cheeseboard for this festive Spanish-inspired omelette.
This sprout and walnut pastry is a great Boxing Day main. Any soft melting cheese will work here - why not try Camembert for extra festive flavours?
This plant-based, freeze-ahead main is sure to wow your guests this festive season. Whip up some vegan gravy and you are all set, leftover pie keeps well too – perfect for a lazy Boxing Day dinner.
A festive side that makes the brings plenty of flavour to the table
This Christmas give sprouts a delicious festive twist by adding sweet cranberries and golden almonds.
Add crunch to your Brussels sprouts with this easy, cheesy recipe – a delicious healthy side dish for Christmas Day or with any roast.
This flavourful side dish is both vegan and gluten-free!
Try this mouthwatering tart for an unusual way to use sprouts and crumbly Wensleydale cheese.