In season: Seasonal greens

We celebrate all the goodness of fresh and vibrant green veg with this month's collection of tantalising recipes.

Fried Brussels sprouts with blue cheese yoghurt

WASTE NOT
To get the most out of the entire Brussels sprout, finely shred any outer leaves and add these to a salad.

PREP+ COOK TIME 35 MINUTES SERVES 4 AS A STARTER

1 Process yoghurt, blue cheese, mustard and honey until smooth. Transfer to a bowl; season to taste.

2 Combine rind and herbs in a small bowl; season.

3 Heat oil in a medium frying-pan over medium-high heat; shallow-fry sprouts, in batches, for 2 minutes or until golden but still green. Drain on paper towel.

4 Place sprouts in a large bowl; sprinkle with herb mixture, then toss to combine. Serve sprouts with blue cheese yoghurt for dipping.

ALL THE GREEN GOSS

We get you across all the vibrant greens that are at the heart of our favourite colder season comfort dishes:

Alfalfa sprouts are a great source of plantbased protein: 1 cup of sprouts is just eight calories, making them a wonderful and nutritional addition to any salad or sandwich. Proper handling and storage is essential to prevent the spread of associated foodborne illness.

Baby spinach contains nitrates that help improve blood flow and lower blood pressure, which can reduce the risk of heart disease. Avoid overcooking to preserve its nutrient content.

Broccolini is a hybrid between broccoli and Chinese kale. High in fibre and potassium it's a hearty and versatile ingredient that lends itself to the full-spectrum of cooking methods.