Hi all, how are you doing? It’s been a while since I’ve posted a recipe. Truth be told, I’m a big foodie at heart and I’m always cooking in my Derby kitchen; I currently have around 50 recipes to post, which I’m scheduling over the course of upcoming months. It’s been a busy time, what with work being mad busy, and me covering a host of new eatery launches. I’m off to Belgo’s Nottingham later, which I’m really looking forward to, but more of that in a standalone post.

I had the good fortune to check out Masa Restaurant earlier this week, which I’ll review in a post later this week. What I love about tasty dishes, is that it’s easy to be inspired by flavours that come alive. One of the complements of a dish served at Masa was a mustard mayonnaise potato salad. I love wholegrain mustard. I love potato. But because I was in a healthy-ish mood, I substituted potatoes with… brussel sprouts. Yes, you’re reading that right. Good old brussel sprouts. It was like eating a green, healthier version of a regular creamy, potato salad.




And it was really simple to rustle up too. I have a plethora of frozen vegetables as back-up. Here’s the recipe:


200g frozen brussel sprouts (fresh works equally as well, but they’re not in season)

100g light (low-fat) mayonnaise

3 tablespoons wholegrain mustard


  1. Boil brussel sprouts for 4-6 minutes
  2. Drain to cool slightly
  3. Mix the mayonnaise and wholegrain mustard
  4. Dollop liberally over the brussel sprouts and mix
  5. Serve as a tasty side with chicken (I had mine with chicken kiev)

What I love about this recipe, is that it takes minutes to prep. From stove top to table, it took 8 minutes for me to start eating. You can even experiment with other vegetables; radishes, quenelles of avocado, beetroot, broad beans, fennel, Jerusalem artichoke, I could go on, the vegetable world is your oyster.

Did you try this recipe? I’d love to know how you got on.

See you soon!