Skip to content

A shout out for the Brussel sprout

Length: < 1 min

It’s close to that particular time of the year when these lovely brassica family vegetables get rolled out across the land. There are those of you who — like the Marmite and liver haters — won’t touch them, thinking them the work of Beelzebub and his many minions. You’re insane of course. They’re gorgeous — and when done well (i.e. not like your Mum used to do, boiling them to within an inch of their life, lank, dulled, limp, tasteless), are a truly great flavour. There’s some good recipes suggested here in a Guardian piece that further enhance these beauties.

© Tamin Jones Guardian

Best way to buy them if you can, is as a stick: that way they stay fresh and ready to go for longer. And in addition you can use the remaining stick to make a handle for a new knife. Just like Nick Johnson, blacksmith and artist does. What are you waiting for? Off you go, buy a stick of sprouts, enjoy the resultant meal and then use the remnants to finish off the knife…

Optimized by Optimole Skip to content