Sprouts in Stock

Brussels sprouts are more sinned against than sinning. It’s often the memories of school food that taint these magnificent vegetables. Cooked to buggery, until soggy and sulphurous, they’re foul. Treated with respect, though, they transform from dowdy lump into fresh-faced beauty. This recipe is quick, easy and guaranteed to transform the most dyed-in-the-wool sprout abuser to instant obsessive.