Men's Health (UK)

02 BOILING’S OVER

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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.

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