Cooking: Boil/Steam

Prepare your sprouts as described above and drop into lightly salted boiling water – leave the lid off to preserve their colour. They’re done when just tender to the tip of a sharp knife, usually less than 5 minutes. You could also steam them, which takes a couple of minutes more. Either way, they’re nicest when the core retains some texture – less than crunchy, but not soggy. For the simplest dish, drain and toss with butter, salt and pepper. If you want to reheat and serve them later, refresh them immediately in a bowl of cold water to halt cooking and preserve their bright green.