麻豆社

1kg sprouts, trimmed and cut in half through the root

handful fresh sage leaves

1 shallot, finely chopped

1 clove minced garlic

50g butter

75g breadcrumbs

handful chopped fresh parsley

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Cook the sprouts until just done in salted water and drain.

Fry the butter in a pan until golden and it starts to smell of biscuits baking.

Add the shallot, sage and garlic and cook for a minute.

Mix in the breadcrumbs and parsley and scatter over the sprouts.

Bake in a 180oc oven for 10 minutes or until the crumbs are golden and crisp.

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Leek and potato gratin with nutmeg

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125ml vegetable stock, made from a cube

300ml double cream

good pinch nutmeg

1 clove garlic, minced

25g butter

1kg potatoes, scrubbed and sliced thinly ( or you can peel them)

2 leeks, split, washed and chopped

100g grated mature cheddar

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Place the stock, cream, nutmeg and garlic in a pan and bring to the boil.

Allow to infuse.

Set oven to 180oc.

Butter a baking dish.

Mix the potatoes and leeks together and spread out in the dish evenly.

Pour over the cream mixture and sprinkle over the cheese.

Cover with foil and bake for 30 minutes. Remove the foil and bake for a further 30 minutes or until tender.

Serve.