02 BOILING’S OVER
When buying, look for tightly wrapped sprouts – smaller varieties are more flavoursome – and choose those that are still on the stalk to ensure they’re fresh. Once in your kitchen, stay away from the kettle. Boiling is responsible for the sad sprouts on your festive table, because it stops them developing their colour, making it easier to overcook them. Overcooking releases chemicals called isothiocyanates, which are responsible for the bitter taste that turns so many people off. Instead, opt for roasting and frying, which allows you to monitor the char easily. An enamel roasting tin (£ 20 sohohome.com) distributes heat more equally for an even cook, while a high-sided sauté pan (£ 170 boroughkitchen.com) allows you to flip your sprouts over the hob to redistribute them efficiently and again ensure even, burn-free cooking. Plus, frying and roasting adds the all-important texture, while allowing you to incorporate other flavours. You’ll be back for seconds, basically.