Name: Brussels Sprout and Pancetta Pasta with Sage and Roast Garlic Cream
Yield: Serves 4
Ingredients: salt and black pepper; 500 g Brussels sprouts, outer leaves removed, halved or quartered, depending on size (keep a little of the core intact so the pieces hold together); 1 tbsp olive or sunflower oil; 200 ml double cream; small glass of white wine (optional); 400 g dried spelt or other pasta; 6–8 sage leaves, finely shredded; 250 g pancetta or streaky bacon, diced; 1 whole garlic bulb; 1 onion, very finely sliced; 4 tbsp Parmesan, finely grated

Roasting garlic gives it a sweet, caramelised flavour that suits this dish, but it does take a little time, so you might as well roast several heads and save some for other dishes (suggestions). If you’re short of time, just add a couple of crushed or finely chopped garlic cloves towards the end of the onion cooking time. We’ve gone for a spelt pasta because we like its nutty flavour alongside the sweet garlic sauce, but any pasta will do.