Photo of charred sprouts cut into pieces

Charred sprout dip

To use up leftover sprouts we would suggest embracing the strong flavours of the brassicas by making them into a dip

Ingredients: (serves 4)
•    Leftover cooked sprouts (200 grams or thereabouts)
•    Milk and thick yoghurt/creme fraiche as desired
•    A splash of cider vinegar
•    A pinch of salt

Method:
1.    Take any leftover cooked sprouts, slice them in half lengthways and heat cut face down on a griddle or heavy pan over a high heat.
2.    Re-cook the sprouts in this way until they are partly charred on the underside. You don't want them to be totally blackened, but a good strong char will give a great flavour.
3.    Whilst still warm, blend the charred sprouts in a food processor or blender with enough warmed milk to form a thick puree. Mix your choice of creme fraiche or thick (e.g. Greek-style) yoghurt into the puree, to add richness and tang.
4.    Add a little at a time and stop when you have a balance that you like, there are no rules here. Finally season with a little cider vinegar and salt to taste.

Recipe provided by Mike Knowlden of Blanch & Shock for #FoodSavvy Norfolk & Suffolk