Brussels sprouts Grown by 'Organic Dan' Gielty at Ormskirk, Lancashire

£2.95 / 500g

Tender Brussels sprouts, grown slowly for maximum flavour

We grow these little brassicas ever so slowly for the very best flavour, and harvest them by hand. They’re tricky to grow organically, and may not be cosmetically perfect - but they taste spectacular.

A true star of the festive season. Make them sing by contrasting their slight bitterness with the sweet acidity of balsamic vinegar in a raw, shredded salad, or balancing it with cream and bacon in a rich, bubbling gratin.

Peak season

Just added

Country of origin

Produced in

The UK

UK Seasonality

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Roasted sprouts pair beautifully with sweet slow-caramelised onions, and perhaps a little salty bacon

- Riverford cooks

How to prepare

Nick the root tip away with a sharp knife and peel away any loose or discoloured outer leaves. There's no need to score crosses in the base; just keep the little ones whole and split the bigger ones in half.

Treat them tenderly – boiling or steaming until cooked but still with a bit of bite. About 4 mins in the water should do. 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 – cook for 8-10 mins in a hot oven, then mix through a dash of lemon and balsamic or sherry vinegar just before serving.

Storage

Keep them in the fridge – they’ll last about a week.

Grown by 'Organic Dan' Gielty, Ormskirk, Lancashire

Dan Gielty (known as ‘Organic Dan’) farms in West Lancashire. His organic Brussels sprouts are a much anticipated highlight of our winter veg boxes.