Try this seasonal recipe: Shredded sprout salad three ways by Gizzi Erskine

Shredded sprout salad with parmesan, lemon and roasted almonds

SERVES 4

Place 300g (10 ½ oz) shredded sprouts in a serving bowl and toss with 3 tablespoons freshly squeezed lemon juice, 6 tablespoons olive oil and plenty of seasoning.

Leave the sprouts to macerate for 15 minutes, then top with 30g (1oz) finely grated Parmesan and 100g (3 ½ oz) roasted Marcona almonds, and serve.

Shredded sprout salad with pomegranate, pistachio, herbs and sumac

SERVES 4

Place 300g (10 ½ oz) shredded sprouts in a serving bowl and toss with 2 tablespoons freshly squeezed lemon juice, 2 tablespoons pomegranate molasses, 6 tablespoons olive oil and plenty of seasoning.

Leave the sprouts to macerate for 15 minutes, then sprinkle over the seeds of 1 pomegranate, 100g (3 ½ oz) chopped pistachios, 1 tablespoon chopped dill, 1 tablespoon chopped mint leaves and 1 teaspoon sumac, and serve.

Shredded sprout Waldorf salad

SERVES 4

In a serving bowl, mix together 1 teaspoon Dijon mustard with 2 tablespoons freshly squeezed lemon juice, 3 tablespoons natural yoghurt, 3 tablespoons olive oil and plenty of seasoning.

Add 300g (10 ½ oz) shredded sprouts to the bowl.

Leave to macerate for 15 minutes, then add 100g (3 ½ oz) halved seedless grapes, 1 sliced eating apple, 60g (2 ¼ oz) walnut halves and a few freshly chopped tarragon sprigs, and serve.

Gizzi's Season's Eatings: Feasts & Celebrations from Halloween to Happy New Year by Gizzi Erskine, published by Mitchell Beazley, £25,  www.octopusbooks.co.uk