Sprouts get a bad press because they used to be big and bitter. Now they are young and sweet and cook in minutes. If serving them whole, don’t bother to make that cross in the bottom unless they are very large. Peel off any very dark outer leaves.
Here is my favourite recipe for sprouts, guaranteed to win over all sprout haters. I always serve it with the Christmas turkey, and at other times of the year whenever I need green veg for a dinner party. Sometimes, usually as leftovers, it ends up with a poached egg on top for supper.
The thing is, you can prepare this in advance and reheat in the microwave, or in a wok or big saucepan, without danger of the greens losing their colour. Last time I made this, I had nothing but frozen veg to hand and it worked a treat.
© Prue Leith, 2018. Images:© David Loftus, 2018.