Sprouts and sprout tops

Appears in
top 1000British Seasonal Food
British Seasonal Food

By Mark Hix

Published 2008

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By the time the festive period is over, most of us are pretty bored with Brussels sprouts, but there’s more to sprouts than just boiling and tossing them in butter.

Leafy sprout tops have an excellent robust flavour and make a great, earthy accompaniment - either steamed or boiled and served on their own, or mixed with the sprouts themselves, or with other greens. I’ve recently discovered that they also make a great warm starter salad.

For me, Brussels sprouts and their tops are an important part of a wintry bubble and squeak. Their flavour is so distinctive, whether you utilise leftovers or cook them freshly for the dish. Simply adapt my recipe for spring bubble and squeak, replacing the broad beans and peas with chopped cooked sprouts.