FEATURING… Artemisia Lomi Gentileschi – Italian Baroque painter. You could say she was a trailblazer in an era when women had few opportunities to pursue artistic training or work as professional artists. Producing professional work by the age of 15, Gentileschi was the first woman to become a member of the Accademia delle Arte del Disegno in Florence. This work is Self-Portrait as the Allegory of Painting, 1638-9, oil on canvas (Royal Collection Trust, London).

Sprouts had their first cultivation in Ancient Rome, then took off in the 16th century in what we all know now as Belgium, hence ‘Brussels’ sprouts after the capital. In folklore they sprang from bitter tears, which makes complete sense to me. In another random sprout twist, it’s said that having a hearty dinner of these little cabbage balls helps ward off drunkenness – this is not advised for any date night romantic occasion. Sprouts get a bad rep due to our grandparents boiling them until they turned to murky grey, uninspired little depressed balls of sadness, but I’ve given them a new glow up that will have your mates reinventing this little sprout wheel.

1 Miso-roasted sprouts
I love this roasting-dish one-hit wonder. I clean 350g sprouts then smother them in sesame oil, salt, miso, tamari and chilli flakes. Give them a good toss in a bowl and roast in the oven at 190℃ for 25-30 minutes and then serve in a rice bowl with a fried egg on top. It’s a quick and easy umami riff on a healthy-ish fried rice.

2 Brussels sprout & haloumi fritters
These sprout and haloumi fritters are perfect for brunch and served with hot honey they are lush. All you need is 300g shredded sprouts, 1 bunch spring onions, a handful of chopped dill and coriander and 1 block haloumi, grated. Pop them all in a bowl with 4 whole whisked eggs and 160g self raising flour. Shallow fry them in oil and 20g butter and serve hot, drizzled with hot honey.

3 Butter & masala-baked sprouts
I travel to India a lot and I just love the use of masala on these sprouts to make a fab side dish. So, all you need is 300g washed and trimmed sprouts tossed in a bowl with 1 tablespoon masala or madras powder, a teaspoon of ginger, some garlic, 1 red onion, cubed, 40g good butter and a drizzle of honey. Roast in a hot oven, then once all sticky and baked I pop some toasted coconut on top and garnish with mint, coriander and a fresh green chilli.

4 Winter ranch Brussels slaw
We all love ranch dressing – it’s the life blood of American cuisine. I make my own with 50g blue-vein cheese, 100g mayo, 30g yoghurt, 1 clove garlic, salt and white pepper all whizzed up in a smoothie maker. I love pouring this over shredded sprouts and giving it a good toss then adding handfuls of dill, parsley, dried cranberries, pomegranate seeds, and a handful of toasted pecan nuts. I serve this in the restaurant with fried chicken or a classy schnitzel.

5 Brussels à la Caesar
Here’s a great little idea for leftover Brussels sprouts. I squish them onto a sheet pan, sprinkle them with olive oil, some smashed garlic, 2 anchovies and a handful of parmesan. Then give them a quick roast in the oven and boom, you have Brussels à la Caesar-style. Served with a lemon-roasted chicken it is divine.

6 Garlic, cheese & Brussels gratin
A creamy dreamy gratin is fantastic on a cold night and it’s easy on the washing up, too! So, to start I infuse 500ml cream with some garlic. Put 500g sprouts in a baking dish with a bay leaf and some white pepper, then pour the cream over the sprouts and bake until soft. Add a sprinkle of home-made bread crumbs, a handful of cheese and some parsley and bake until golden brown .

Wairoa-born Jess Murphy is chef-owner of Michelin-awarded restaurant Kai in Galway, Ireland. She was named Global Ambassador for 2024 at the Women in Food and Drink Aotearoa New Zealand Awards.