Brussels sprout

Trim the stem ends, remove any damaged leaves and halve the sprouts. Toss with oil, spread cut-side down on a hot tray and roast at 200°C for 20–30 minutes, turning once, until browned and tender.

Cook whole sprouts in boiling salted water for about 6–8 minutes, or halved ones for 4–6 minutes, until a knife slips in easily. Drain them promptly; prolonged boiling can make them soft and bring out a strong smell.

Look for firm, compact sprouts with tightly closed leaves and a fresh green colour. Smaller ones tend to cook more evenly; avoid sprouts with yellowing leaves or a soft, dried-out stem.

Keep them unwashed in a perforated bag or loosely wrapped in the fridge, and wash them just before cooking. Leave them whole until you are ready to prepare them, as cut sprouts dry out faster.

Yes. Trim and wash them, blanch small sprouts for 3 minutes or larger ones for 4 minutes, then cool quickly in iced water and dry well before freezing in a sealed bag.

Their savoury, slightly bitter flavour works well with roast potatoes, chestnuts, bacon or pancetta, and sharp flavours such as lemon or mustard. They are also a classic partner for a roast dinner.

They contain naturally occurring bitter-tasting compounds, and some people are more sensitive to them than others. Roasting or pan-frying until browned often gives a sweeter, nuttier flavour than boiling them for a long time.