Treat them tenderly – boiling or steaming until cooked but still with a bit of bite. Toss with melted butter and plenty of black pepper, and perhaps a crunchy scattering of shredded bacon, toasted almond flakes or golden-fried breadcrumbs.
Sprouts are also good shredded and fried like cabbage. And roasting intensifies and caramelises their flavour gloriously – mix through a dash of lemon and balsamic or sherry vinegar just before serving.
Keep them in the fridge – they’ll last about a week.
Ready to pick between September and February, but at their best between November and January
Country of origin
Grown in the United Kingdom.