Spicy Brussels Sprouts with ‘Nduja Sausage and Mushrooms

DSC_0665The benighted Brussels sprout is finally having its day. It used to be quite fashionable to detest Brussels sprouts; now the momentum has shifted in the other direction and is gathering speed. As a descendant of cabbage-eaters on both sides of my family, I suppose it was inevitable that I would be a Brussels sprout lover. (Research shows, in fact, that our palates are most influenced by the foods our mothers consumed during pregnancy.) Previously, in order to induce friends to consume them, I had to cleverly disguise my Brussels sprouts with things like nuts and dried cranberries. The last time I did that, my friend Jess remarked, “I think you should have let the Brussels sprouts be Brussels sprouts.” Let the age of the Brussels sprouts begin. Continue reading

Duck Egg Pasta with ‘Nduja Sausage, Grape Tomatoes and Arugula

I am overjoyed! I finally got my camera back after a three-week separation. I picked it up from Parcelforce on Thursday, and on Friday, one of a spate of truly lovely spring days we’ve been enjoying in London, I went to Borough Market, a market I’ve avoided lately because I usually spend a fortune there on lovely food. (Friday was no exception.) A week or so ago I bought some duck eggs which I planned to use for fresh pasta, and in Borough Market I was looking for one product in particular: ‘Nduja sausage. ‘Nduja is a soft, spreadable Calabrian sausage loosely related to Andouille. It’s seasoned with fennel and oregano and Calabrian chilis – apparently it can contain up to 60% chilli peppers – and the chilis give it a beautiful deep red colour. It pairs naturally with pasta Continue reading