"When the going gets weird, the weird turn pro." Hunter S. Thompson

Sprout Surprise

AKA Nigella's Hearty Pasta and Brussel Sprouts

Serves eight (or four Gang members).

Ingredients

• 750g Brusselss sprouts, trimmed and halved
• 250g baking potato, peeled and cut into 2cm dice
• 500g penne (wholewheat if preferred)
• 100g ricotta cheese
• 250g Gruyere cheese, cut into 1cm cubes
• 50g unsalted butter
• 1tbps olive oil
• 4 sage leaves, shredded
• 50g Parmesan cheese, grated

Method

1. Preheat the oven to 200C (180C fan) mark 6, fill a large pan with water and bring to the boil.
2. When the water boils, salt and add the prepared sprouts, the diced potato and the pasta and the let the water come back to the boil. Cook for 8-10 minutes or until the potato is tender and the pasta is cooked al dente. Just before draining, remove two cupfuls of the cooking liquid and set aside.
3. Tip the drained pasta mixture into a roasting tin (or large lasagne dish), then add the ricotta, cubed Gruyere and a cupful of the cooking water. Toss well to combine. Add more liquid if you feel the pasta is too dry.
4. Warm the butter and oil in a small pan and, when melted and beginning to sizzle gently, add the shredded sage and fry for about 30sec before spooning the the mixture over the pasta. Sprinkle over the Parmesan and cook in the oven for about 20min, or until light golden on top. Serve immediately (or place in car, drive for 120 miles and reheat in an unreliable oven).