You either love them, or you can't stand the sight of them. They, I think are really tasty, not only are they good for the real Christmas lunch, but they are an absolute must for Boxing day bubble and squeak.
700g sprouts, tightly closed and brilliant green, trimmed
3 small shallots, peeled and chopped finely
25g green ginger, finely chopped
3 pinches freshly ground nutmeg
1 tsp black mustard seeds
20g unsalted butter
3 tbsp olive oil
salt and freshly milled black pepper
This is one of only 2 vegetables that I recommend to be well cooked, the other is potatoes.
They can be prepared the day before ready for cooking.
Cook the sprouts in plenty of boiling water, until soft in the centre, about 10 minutes.
Cool under cold water then drain well. This can be done a few hours before.
Next, heat the butter and oil together and add the seeds, ginger, shallots and nutmeg.
Cook for a few minutes, slowly to soften and release their flavours and aromas.
When you come to serve, there is only one way to warm them up, pop them in the microwave, turn into the pan with the ginger and shallots and coat nicely.
Season with a little salt and pepper and serve.
Always slightly overcook sprouts, the flavour and texture is far better.
Don't bother to cross the bottoms, it's a waste of time, the sprout will cook perfectly without this old wives tale tip.
The smaller the better, they are sweeter and have a better flavour; larger Brussels are good for bubble and squeak.