Men's Health (UK) - - Agenda -

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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