Cut away any older leaves from the Brussel tops use the trimmed green leaves and the core that can be cut in half. Place the leaves in a steamer over a pan of water or another vegetable cooking (baby carrots), steam to perfection then add a good knob of the rosemary butter, stir to coat with all the flavours. Any left over butter can be saved in the fridge to use on anything like new potatoes. Nutrition Info (per serving): 212 calories, 20 g fat. 15 Bun and butter pudding Prep and cook time: 30 mins to 1 hour Serves: 6 Ingredients 600ml semi-skimmed milk 568ml double cream 1 vanilla pod 4 medium eggs 170g caster sugar 6 hot cross buns, sliced in half and spread with a knob of butter 3 tablespoons cognac A handful of dried apricots, chopped Zest of 1 orange A little icing sugar Method Preheat the oven to 170°C, 325°F, gas mark 3. For the custard base, bring the milk and cream just to the boil in a saucepan. Cut the vanilla pod in half, scrape out the seeds and add to the pan. Whisk the eggs with the sugar until pale, then whisk in the milk and cream mixture, removing the vanilla pod shell. Dip the hot cross bun halves in the mixture, and then place in an ovenproof dish. Drizzle over the cognac and sprinkle over the apricots and the orange zest. Sieve the custard over, and leave it all to soak for at least 15 minutes. Place the dish in a roasting tin, half-fill the tin with hot water, then bake the pudding for about 45 minutes. When cooked it will have a slight crust on top but will still be slightly wobbly inside. Dust with the icing sugar and serve. 16 Cannellini Beans and Taste the difference Fougasse Prep and cook time: Up to 30 mins Serves: 1-2 Ingredients ½ x 410g can cannellini beans ½-1 clove garlic, peeled A little virgin olive oil A little white wine vinegar Small bunch of summer savoury Few slices of Fougasse Method Using a pestle and mortar or a fork, mash a large a large handful of canned cannellini beans, add a little chopped garlic, and drizzle in extra virgin olive oil and a splash of white wine vinegar. Mix well with a small bunch of chopped summer savoury leaves. Serve with griddled slices of fougasse. 17 Celeriac and Potato Gratin Prep and cook time: 1 to 2 hours Serves: 6-8 Ingredients 1kg potatoes 1 large celeriac 1 onion Sea salt and freshly ground black pepper 2 cloves garlic, peeled and finely chopped 125g Cheddar cheese, to taste 568ml carton double cream Handful flat leaf parsley, roughly chopped Method Preheat the oven 200°C, 400°F, Gas Mark 6. Peel the potatoes and celeriac and slice as you like but about 1cm thick, finely slice the onion. Place into an earthenware type-baking dish. Season generously. Add in the garlic, 34 of the cheese and cream. With a spoon or your hand move everything around to mix all the flavours. Sprinkle over the extra cheese and chopped parsley and bake in the preheated oven for 40-50 minutes. I like to keep it in the dish and whack it in the middle of the table and tuck in.