Web Exclusive - A Taste of: BRUSSELS SPROUTS

Much maligned, Brussels sprouts are a perfect addition to the Winter table.

1) Sauté steamed Brussels with spring onions and butter.

2) Add garlic and caraway seeds in the final stages of cooking Brussels. Serve with butter.

3) Combine fresh chives, butter and lemon peel and add to cooked Brussels.

4) Sauté Brussels and carrots together until tender. Add parsley, a little brown sugar and sliced almonds.

5) Adding a breadcrumb and Parmesan crust is a good way to use up leftover Brussels.

6) Substitute Brussels for cabbage in Bubble and Squeak.

7) Sauté Brussels in oil and garlic and then add stock – vegetable or chicken – and cook until tender.

8) Make a sauce for steamed Brussels from butter, Dijon mustard, dill, lemon juice and sliced water chestnuts.

9) Sauté thinly sliced Brussels with onion and garlic. Add stock and a little sugar. Sprinkle with toasted pecan nuts when cooked.

10) Toss cooked Brussels in toasted pine nuts, oil and lemon juice.