Asparagus, black salsify, parsnips and sprouts did not make it on my ‘My-Favourite-Things-Of-All-Time’ list as a child.

Let me rephrase that actually: I was terrified of eating them. I always had the feeling that – with chewing – the amount of food I had in my mouth was multiplying. So I developed a survival tactic … cut everything into tiny pieces, wrap everything in mash potato and swallow. Needless to say that this was not the prettiest sight to be seen.

Over the years – as one becomes all grown up and pretends to be a cultivated adult – I have grown used to eating things that I hated as a child. Plus wrapping everything in mash potato is out of the question; for obvious reasons.

Asparagus and sprouts are in that category; parsnips and black salsify I am still not touching (not even with a barge pole).

• sprouts
• mushrooms
• onions
• halloumi
• egg
• spices and herbs (I used pepper, salt, garlic, tarragon)

Sauté the onions in a bit of oil or butter and add the cleaned (and halved) sprouts to it. I like them raw-ish, so I just blanche them before throwing them into the pot with the onions. Stir for a little while until … basically whenever you feel they are done to perfection.

Add the mushrooms (cleaned and halved; of course) and continue to stir.

In a separate bowl, add eggs and the spices and mix thoroughly. Pour everything into the sprouts & mushroom pot and make it look good.

Serve on a fancy plate, add a napkin and a beverage to your liking. It can’t get any more voguish than that.