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Serves: 4 - 6 (as a side)


160 g (6 oz) Flower Sprouts or Kalettes
salt and freshly ground black pepper
a good knob of butter
1 clove of garlic, sliced
½ a red chilli, seeded and finely diced
4 anchovy fillets, roughly chopped
a small piece of ginger, peeled and finely chopped (optional)

Flower Sprouts (Kalettes) with Garlic, Chilli, Anchovy & Ginger

A cross between kale and sprouts these pretty little purple veined posies look a bit like mini curly cabbages. I love them for their sweet slightly nutty flavour. They are very nutritious into the bargain! Serve as a side dish (with or without the extra flavourings in the recipe) or top with a perfectly poached egg for a delicious brunch, lunch or supper dish. Vegetarian friendly too.


1. Put the flower sprouts into a saucepan with some salt and barely cover with boiling water from the kettle. Simmer for around 5 minutes or until just tender. Drain and whizz under the cold tap quickly to stop them cooking and set the colour. Leave in the sieve/colander and set aside.
2. Melt the butter in the same (un-washed!) saucepan, add the garlic, chilli, anchovies and ginger, if using, and cook, stirring, for 2 – 3 minutes.
3. Add the flower sprouts and stir gently until heated through and all the ingredients are combined.

· Prepare to the end of Step 2 up to 24hrs in advance, keeping the flower sprouts and flavourings separate until required.

Hints & Tips
· Flower Sprouts, or Kalettes, are available from good supermarkets between November and the end of March. They are very easy to grow and the seeds are easy to source.

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