Flowering sprouts, or kalettes, are a cross between kale and brussels sprouts. They’re a relatively new ingredient to our supermarket shelves, and can be fried, steamed, boiled or roasted. If you can’t find them, just use brussels. The nori salt here makes double the amount needed, but it’s so good, I’d recommend making even more. It’s a wonderful way to season food, from boiled eggs to roast chicken and everything in between, and keeps very well.Serves 4
1 10cm x 10cm sheet nori seaweed
20g sunflower seeds
20g pumpkin seeds
10g white sesame seeds
10g black sesame seeds
1 tsp chilli flakes
Flaky sea salt
340g flowering sprouts (aka kalettes)
2 tbsp olive oil
100g mayonnaise, homemade or shop-bought, to serve
Heat the oven to 160C/320F/gas 2½.
Put a medium-sized frying pan on a medium heat, add the nori and dry-fry for six to seven minutes, turning once halfway, until it starts to brown and break apart easily. Break into very small pieces, either in a spice grinder or by hand (in which case the pieces will be slightly bigger) and put in a medium-sized bowl.
Return the pan to a medium heat, add the sunflower and pumpkin seeds, and toast for three to four minutes, until they have turned golden brown and the pumpkin seeds have popped. Tip them out on to a board, chop into rough 2-3mm pieces and add to the nori bowl.
Put all the sesame seeds in the pan and toast for two minutes until the white sesame turn golden brown. Add to the nori bowl, then stir in the chilli and a teaspoon and a half of salt.
Put the kalettes in a large bowl (cut any large ones in half lengthways, so they are all roughly the same size). Add the olive oil and a half-teaspoon of salt, and toss to coat evenly. Transfer the sprouts to a large oven tray lined with baking paper, spacing them well apart, and roast for 18-20 minutes, turning them once halfway through, until crisp and starting to brown.
Remove and serve warm with a bowl each of mayonnaise and nori salt alongside, for dipping.