Squbble and Beak

INGREDIENTS
Serves: 4-6 people

• 500g brussels sprouts

• 500g baby new potatoes (or larger potatoes cubed)
• 1 packet (250gms?) smoked tempeh
  or use ordinary tempeh, marinated
  or other mock-bacon)
• 2 medium onions
• 1-2 tbsp groundnut oil
• vegetarian worcester sauce

PREPARATION

Boil spuds. Halve and steam or lightly boil sprouts (eg put them in a colander or steamer and sit on top of the spuds). Grill tempeh until crisp, and cut into strips.
Chop onions coarsely. Heat oil in large pan or wok. Fry onions until soft. Add sprouts and spuds and fry until starting to brown. Just before the end, sprinkle on a few drops of worcester sauce, and gently mix in the tempeh strips.
Serves 2 gluttons.

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