Materials: food processor, sieve, baking dish

1. Heat the oven on grill setting. In a pan, bring a layer of water to the boil.

2. Chop the cleaned sprouts into couscous using a food processor.

3. Add the parsnip pieces to the boiling water. Hang a sieve over the top of the pan, add the sprout couscous and cover with a lid. Cook and steam the parsnips and sprout couscous for 8-10 minutes until tender (stir the couscous occasionally).

4. In between, heat the oil in a frying pan and fry the shallot and garlic with the garam masala. Add the finely ground nut crumbs.

5. Drain the parsnips, collecting some cooking liquid if necessary, and mash or puree into a puree. Mix in the sprout couscous and divide between the baking dish.

6. Cover the vegetables with a layer of nut crumbs and sprinkle with the ground cheese and ground pepper to taste. Place under the grill for a few minutes.

Menu suggestion: delicious with fried chicken or smoked chicken breast.

Note: nuts should only be given in finely ground form until the age of four

Pregnant? Both Brussels sprouts and parsnips are high in folic acid, which is a good thing as your body needs extra amounts of this in the early stages of pregnancy. You should also take folic acid tablets, as folic acid intake from food alone is insufficient.

Source: From little sprout to cool pear