Past generations of British cooks have done many vegetables a bit of a disservice. As a nation, we had a reputation for taking ingredients and boiling them until they were a soft, flavourless mush – a cooking technique that has a particularly unpleasant effect on Brussels sprouts, meaning they quickly became one of the least liked elements of the classic Christmas dinner.
Over the past few decades, however, we’ve transformed into a nation of foodies, and our skills in the kitchen have increased tenfold. By cooking Brussels sprouts in different ways, pairing them with other flavours and generally giving them the respect and treatment they deserve, we can do them justice. If you still wrinkle your nose at this seasonal vegetable, try cooking them in one of the following ways and see how delicious they can be.