• I always look for small, tightly closed sprouts that are heavy for their size, as these little nuggets have a sweeter, milder flavour.
   
• Brussels love cold weather, so I would never, never, never buy them in summer. While you can get them in Autumn, they're at their best in the depths of winter.
   
• Before cooking trim a small amount off the base of the sprout. Remove a couple of outer leaves, until you reach the slightly lighter coloured leaves underneath.
   
• The most important thing to remember with Brussels is don't over cook them. Over cooking brings out all the sulfur compounds, leading to a smelly, bitter tasting meal. They are much better slightly under-cooked.
   
• While sprouts are lovely when lightly steamed, don't boil them.
   
• My favourite ways of cooking Brussels is to cut them in half and then pan fry them with a bit of extra virgin olive oil and sea salt, until they are browned and crispy on the outside. A pinch of chilli flakes is a good addition, as is a squeeze of lemon juice.
   
• My second favourite way of using Brussels is to add them to curries, where the spicy, liquid sauce infiltrates and softens the sprout, creating a wonderful flavour.

What do you think about Brussels sprouts?

 
I think my family and friends will be happy with that.

1. Elaine's Plum Crisp makes use of wholegrains, fresh fruit, while also using less butter and sugar than most crisp recipes. It's perfect for this time of year.
    
2. Lemongrass pannacotta - while it's quite sweet and rich, each pannacotta makes a small, individual, yet highly satisfying dessert. At this time of year I'd top with ginger, sauteed mandarin or plum pieces to keep it seasonal.
    
3. Impossible pumpkin pie - this recipe is a-mazing. I was highly sceptical the first time I cooked it, and yet the outcome is glorious. Delicious, with a wonderful texture. Not being vegan, I used an actual egg instead of the replacer.