...from SKYE GYNGELL, Petersham Nurseries Café
I love Brussels sprouts, but not when they are overcooked, soggy and bitter. They should have a slight bite and a vibrant colour.
Cook them simply by cutting a little cross in the base, removing any outer leaves that are bruised or damaged and putting them into boiling, well-salted water for 7 minutes.
Drain and refresh under the cold tap, then warm them through in a pan with a little unsalted butter, a good pinch of sea salt and plenty of freshly ground pepper. I also like a purée of sprouts with turkey or goose simply blitz cooked sprouts with a knob of butter and some crème fraîche and season well.