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Imagine if, instead of Brussels sprout, we referred to the miniature brassica by its Danish name, rosenkål or ‘rose cabbage.’ The image of a blossom, its petals pulling away as it blooms, befits the bud perfectly. Rather than something to be boiled, pushed around the plate and avoided at all costs such is the fate of many a Brussels sprout the rose cabbage might be widely celebrated instead. Finally recognized, rightly, as one of the winter table’s crown jewels.
“Rosenkål is such a nice name compared to Brussels sprouts. Also, it’s so difficult to say Brussels sprouts,” says Danish chef and author Trine Hahnemann, laughing. “I love Brussels sprouts, and they become better all through the winter. The more frost it gets the tastier it becomes, so it’s also something that you can eat into January and February.”
Fish is traditional on Christmas Eve, but it doesn’t have to be hard work – try Felicity Cloake’s
spaghetti alle vongole, for example. Photograph: Ola O Smit/The Guardian. Food styling: Ellie Mulligan. Prop styling: Anna Wilkins.
What can I make for dinner on Christmas Eve that’s easy but still feels special?
Paul, London E9
“My habit for serving some sort of fish dish on December 24 is unshakable,” writes Nigel Slater in The Christmas Chronicles, and who am I to quibble? This used to mean fish pie – “usually of haddock, prawns and mussels in a creamy sauce topped with deep furrows of mashed potato” – but now often takes the form of flaky puff pastry smuggling the likes of hot smoked salmon, smoked mackerel, leeks, new potatoes, parsley and tarragon.