Flavour of the month

Shall I hold my nose now? Honestly, homegrown sprouts aren’t that bad – and I speak from experience. Over the growing season, give the plants a rich nitrogen feed and regular watering. Add a protective mulch around their base during winter and resist harvesting until the first frost hugs the tightly formed buds. Brussels sprouts’ ‘cabbage-like’ taste becomes subtle and sweet once cooked, either steamed, parboiled, roasted or fried. This recipe is a big hit in our home and I’ll definitely be making it over Christmas.