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The Brussels Sprout Appreciation Society


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Huguenot, no, I didn't realise Jamie did them that way but I must admit he is one 'celeb' chef I have warmed to in recent years. I watched his show last night and was impressed with the dishes he cooked, even taught his 90 year old gran (he calls her tiger?!) how to do ham and eggs.

DJKQ - LOL re the consequences, lets leave that one there. This is an Appreciation Society after all :))

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I not only love them, but grow them too...they are the only things that are doing well at the allotment at the moment.

Nice "de-leafed" (as though a mini-cabbage) and stir fried in butter and seasoning. Simple but lovely. Nutritious too. By all means throw in bacon bits if that's what cranks your engine.

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