Brussels sprouts are a bit like Marmite – we either love ‘em or we hate ‘em. But it turns out we might have been cooking them the wrong way for ever.
Matthew Rawson, chairman of the Brassica Growers Association, recently revealed: “Boiling them was traditionally the way of doing it, but putting the cross in puts in too much water.
“They turn soggy and rubbish. People who do that have ruined the Brussels sprout.”
So no more cutting crosses in their bottoms and boiling them – and if you want to ensure every single sprout will be polished off plates this Christmas, try one of these for size…
1. Brussels in blankets
If pig on pig seems a little too indulgent this year, swap the mini sausages for sprouts…
2. Sprout kebabs
Bacon and parmesan make a perfect accompaniment to the humble Brussel – and for little ones, it’ll be like eating a veg lollipop!
3. ‘Brussels with hustle’
Trust Jamie Oliver to reinvent sprouts to look completely different – so your grandkids won’t even realise what they’re eating.
4. Balsamic Brussels
Sprouts make a great vehicle for those most versatile and complementary of ingredients, honey and balsamic vinegar.
5. Roasted Brussels
Pop ‘em in the oven and watch them crisp up nicely – then add butternut squash, cinnamon, cranberries, pecans and maple syrup for a very Christmassy dish.
6. Sprout gratin
Crispy sprouts swamped in a puddle of molten gruyere can’t fail to make even the staunchest of sprout-haters mouth’s water…
7. Bubble and squeak cakes
There’ll be nothing but squeals of delight when Gordon Ramsay’s potato and sprout patties get served up on Boxing Day.
8. Sprout pasta
Use up those leftovers in one easy dish with this turkey and sprout linguine – yum!
9. Brussels pesto
Hey presto, make a delicious spread to slick onto toast, flat bread or add to your spaghetti by whizzing up your leftover sprouts.
How are you serving your sprouts this year? Tell us in the comments box below