Nothing divides the nation more than Brussels Sprouts – you either love ‘em or hate ‘em!

Most people who don’t like sprouts have been put off for life by memories of the soggy, overcooked sprouts of their childhood. But if you haven’t eaten them in a while, give sprouts another chance as modern varieties are a lot less bitter.

Often thought of as a Christmas vegetable because they were traditionally available through the cold winter months, sprouts are now available almost year-round thanks to modern growing techniques and varieties.

The most important thing to remember is not to cook the sprouts for too long – 7-8 minutes and no more! Overcooking sprouts makes them release their bitter tasting compounds and sulphur-like smells which is what most people find off-putting.

Sprouts are a rich source of Vitamin C and folic acid. One 80g serving of cooked sprouts provides you with 80% of the recommended daily allowance (RDA) of vitamin C - four times the amount of vitamin C than an orange, and 44% of your RDA of folic acid.

Buying and storing

You can buy sprouts either loose, in nets or on the stalk, or even fully prepared for convenience. Buying sprouts on the stalk keeps them fresher for longer – stand the stalk in water to keep them really fresh, and just pick what you need. Loose or bagged sprouts should be stored in the fridge.

How to cook

Steam or boil for up to 8 minutes; add shredded sprouts to stir fries; or steam for a minute then toss in butter and sauté until cooked. Can also be eaten raw.

Brussels Sprouts love

Bacon, chestnuts, lemon, almonds, nutmeg, cream, garlic

In season

August - April