Seasonal Ingredient of the Week: Brussels Sprouts
As far as popularity contests go, Brussels sprouts were well and truly at the bottom for years, many thanks to the over boiled, bitter sprouts we were served every Christmas Day with little enthusiasm. Cue a recent revamp, an influx of creative cooking, and they’ve made a true 360, now topping the charts of 'winter vegetable we look forward to most' (yes, that is a thing).
Originally grown just near Brussels in the 16th Century (hence the name), they thrive in colder conditions, with locally grown available from October through to March in the UK. Look for plump, bright green heads with tightly packed leaves, and go for smaller if you're wanting a sweeter taste.