Raw Brussels sprouts with ricotta

Oh the controversy over the Brussels sprout! When overcooked the fart is perhaps preferable to the taste and the dim colour is reminiscent of those early ’80s bathroom suites. However, cooked well it should be praised. Boiled with salt, black pepper, butter and a good hit of red wine vinegar, sprouts are my brassica of choice throughout the cold months. Eaten raw, they are a different thing again and invigorating in their mineral delivery.