Brussels Sprouts

Description: Sadly the good old brussels sprout is one of the most common items on people's don't like lists. This is a shame because they can be utterly delicious if cooked properly and, being a member of the brassica family, is packed with vitamins and nutrients and a good source of iron. They most commonly appear in the boxes loose but occasionaly we may put them in as 'sprout sticks' (still on the stalk). You may also come across 'brussel tops' or 'sprout tops' which is the leaves at the top of the stem and a delicious alternative to spinach or kale that is often overlooked. Sprouts are, of course, mostly associated with Christmas dinner and always feature in our 'Christmas' boxes.

In season: October to February

Preparation: Be careful not to overcook sprouts. It is bitter tasting overcooked sprouts that have lost their colour and crispiness that give them a bad name. With a sharp knife trim off the end and remove the outer leaves. Cut a cross into the base. Put just enough water to cover the sprouts into a saucepan and bring to the boil. Add the sprouts slowly to the boiling water, cover, and continue boiling for 7-8 minutes.

Recipe
Sprouts with bacon and chestnuts
Your Christmas dinner demands something special of your sprouts. Trim the sprouts as described above and par-boil for 5minutes. Finely chop an onion. Break some shelled and peeled chestnuts into smallish chunks. Grill some bacon until crispy and cut into thin strips. Braise the sprouts, chestnuts, onion and bacon in butter for 5 minutes.