An ingredient to enjoy BRUSSELS SPROUTS
Designer, cook and author Sophie Conran shares her favourite seasonal flavour
For many the brussels sprout is something to be loved or loathed. during my childhood, my mother grew them, and in winter the plants seemed to march across the misty vegetable patch like a little troop of bedraggled goblins. A member of the cabbage family, they are excellent with bacon and onions, raw and shredded in salads and slaw, or simply drenched in plenty of melted butter. Try them roasted with maple syrup or lightly boiled and then tossed with fried haloumi and chestnut mushrooms for a delicious vegetarian side dish. For more, see sophieconran.com.