You can also stir-fry Brussels sprouts once they’re par-boiled and refreshed in iced water. This saves precious oven space (which is always in short supply when preparing a Christmas dinner or Sunday roast) and takes around fifteen minutes. Use plenty of butter and cook over a medium-low heat, stirring regularly until the sprouts are nicely browned, then season and serve.

The iconic shape of Brussels sprouts is perhaps why they’ve become such an important part of the Christmas dinner, but they can also be shredded or finely sliced if you’re after something a bit different; they don’t have to be par-boiled beforehand and absorb other flavours more easily. Leave your shredded sprouts to soak in cold water for five minutes to soften them up, then drain and add to a pan over a high heat with a little oil. Pop the lid on and leave them for around ten minutes, stirring occasionally until soft.

The crunch of a properly cooked Brussels sprout is one of the best things about them, and deep-frying is the best way to bring out their texture. Heat a flavourless oil to 180°C, then fry the sprouts (halved if large) in batches for around three minutes until they begin to brown. Toss in lemon juice or a dressing of your choice, then serve. As well as being a great side dish, sprouts cooked this way are so tasty they can be eaten as a delicious snack.

One of the most common ways of serving Brussels sprouts is with pancetta (or bacon lardons) and seasonal chestnuts, adding bags of flavour and different textures. Simply par-boil the sprouts, then fry the bacon or pancetta over a medium heat to release the fat and crisp up the meat. Chop up a bag of vacuum-packed chestnuts and add to the pan along with the sprouts, then toss and stir-fry until caramelised.

Another tried and tested flavour combination is Brussels sprouts with sweet honey and tangy balsamic vinegar. Once the sprouts are par-boiled and refreshed in iced water, dry them thoroughly and toss them in a few tablespoons of balsamic vinegar and a few teaspoons of honey. Season, then roast in a 200°C oven for thirty minutes and serve.

Add a welcome hit of umami to a roast dinner with Parmesan-roasted Brussels sprouts. Halve the sprouts and lay them on a large baking tray. Add lemon zest, salt and pepper, then drizzle over a little oil and toss to coat. Roast for fifteen minutes in a 220°C oven, then stir and sprinkle over a few handfuls of grated Parmesan. Return to the oven for another ten minutes until the cheese turns golden-brown and the sprouts are cooked through.