Our tasty sprouts are grown locally and don't come from Brussels. They are the must have vegetable with a winter roast or Christmas lunch.
Simply peel off the outer leaves, place a small cross in the base to allow for even cooking and steam in a colland for 5-10 minutes, depending on how much bite you want them to have.
Our Christmas tradition is to pan-fry parboiled sprouts with bacon, chestnuts and Riesling wine. What's yours?