Do you experience a mid afternoon energy slump?

 

• 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?

1. Use fish to make burgers

2. Make a simple fish stew

3. Healthier fish and "chips"

How do you cook fish at home?