Cooking: Roast

Roasting sprouts intensifies and caramelises their flavour and averts any risk of sogginess. It’s a good option if the oven is on anyway for something else. Toss whole sprouts with just enough oil to coat, season with salt, spread evenly over a baking tray or roasting tin and roast in a hot oven (190°C/Gas 5) for about 20–30 minutes, until the sprouts are tender to a knife tip and lightly browned. Mix a dash of lemon juice or vinegar (balsamic or sherry is particularly good) through the roast sprouts before serving. They are also beautiful mixed with slow-cooked onions and the saltiness of bacon, pancetta or goat’s cheese.