Brussels sprouts

How to store Brussels sprouts

Store in the fridge - they will last well for at least a week.

Prep & Cooking tips

Cut the root tip away with a sharp knife and peel away any loose or discoloured outer leaves. Don’t score crosses; it just makes them soggy. Just keep the little ones whole and split the bigger ones in half.

Treat them tenderly – steam, boil or roast until cooked but still with a bit of bite. Don’t overcook them; about 4 mins in the water or 8-10 in a hot oven should do. You can slice and add them straight to a pan for a stir-fry or hash, and with an assertive and acidic dressing they can even be eaten raw, if shredded finely enough.

Once cooked, 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.

Easy ideas

1. Shredded

Very finely shredded sprouts make a delicious raw salad. Dress well with olive oil and plenty of lemon juice and a few strips of salty cheese to finish. Or use shredded sprouts in a fast cooked stir-fry.

2. Roasted

Blanch halved sprouts in salted water briefly for a few minutes until half cooked. Throw into a roasting tin with some bacon lardons and chopped chestnuts. Roast on high for 15-20 mins until the bacon is cooked, the chestnuts are golden and the sprouts coloured and tender.

3. Braised

Fry some halved sprouts over a medum heat for 2-3 mins. Add a pinch of salt and tip in a glass of wine. Braise them, turning occasionally until the wine has evaporated, by which time the sprouts should be tender. Keep the sprouts on the heat and let them cook for a few more mins, until starting to catch and colour on the edges.

4. Gratin

Blanch briefly and cut into halves or quarters. Mix with double cream, one crushed garlic clove and some fresh thyme. Season well, pack into a gratin dish and top with parmesan and breadcrumbs. Bake in a medium oven until golden and bubbling. A touch of horseradish works well in the cream if pairing with roast beef.

Goes well with

Acidic flavours (Lemon, Vinegar)

Spices (Pepper, Carraway, Chilli, Nutmeg, Mustard seeds)

Anchovies

Cured pork

Dairy

Cheese (hard or blue)

Herbs

Nuts

Mustard

Onion