I'm talking about the humble brussels sprout. Personally, I love them. One of the joys of winter, I would happily eat them day in, day out. I can't say I go for the soggy, overcooked variety so reminiscent of school dinners, but there are other more inspiring ways to cook them.
Have you ever had them roasted? They're quite delicious and will convert the most ardent sprout-hater. Prepare as usual by peeling off the outer leaves and trimming the stalk. Put in a roasting tin and drizzle with olive oil. Toss them so each sprout is well-coated then add a grind of black pepper and a pinch of salt scattered over the top. Roast in a moderately hot oven, GM6/200C/400F, for about 40 -50 minutes, depending on the size of the sprouts. The outsides will be deliciously charred, and the insides will be melt-in-the-mouth sprout. Yum!
I've also had a few sprout risottos lately, the first one quite by chance. One of those 'what an earth can I have for supper moments?' that proved to be a hit. (Sautee an onion until soft, add risotto rice, stir until it glistens, add finely sliced sprouts, then proceed in usual way with a glass of white wine followed by hot stock. At the end, stir in a tablespoon of cream for good measure, and a handful of parmesan. Season well).
For other great ideas, this book is where it's at. How about 'A rich dish of sprouts and cheese for a very cold night' or 'Mashed brussels with parmesan and cream'? In fact, the whole book is an inspiration. I got it when it first came out in September, and for the first few weeks I couldn't put it down. Yes, I went to bed with Nigel every night. He was required bedtime reading.