Once upon a time, many years ago, I embarked on a campaign to champion the much-unloved vegetable, the Brussels sprout. This robust brassica with its distinctive earthy, nutty taste is one of my favourites and lends itself to far greater cooking variety than it is generally credited with.
Linguine with bacon and Brussels sprouts.
Trim sprouts and slice in half through the core. Cook pasta and sprouts. This can be done in the same pot.
In a pan, cook a few scored cloves of garlic in olive oil. Add two or three slices of short bacon chopped into small squares. Take care not to burn the garlic. Add a slosh of white wine, a shake of white pepper and a third cup of cream. Reduce.
When pasta is done, drain. Pour creamy bacon mixture over pasta and sprouts. Top with fresh grated pecorino and chopped parsley.
Drink: McLaren Vale shiraz.
The boys are watching the Commonwealth Games. Comment: "Dad, this is not as exciting as the World Cup."