Sprouts have a reputation for being soggy and slightly pungent, as well as creating to most aromatic farts, making them likely be scraped into the bin. But the key to getting the best out of their unusual flavour is in cooking them correctly. We're finding that chefs are stirring them into raw salads or sautéing them with honey and balsamic vinegar to make exciting flavour combinations, or you can balance out the flavour with a bit of garlic and olive oil in a hot pan.

We believe this is a waste of a good sprout however, soup in the best way to consume sprouts.

But we're always keen to hear about how people use sprouts in their cooking, here are some of our favourites:-

https://tinandthyme.uk/2019/10/how-to-cook-the-perfect-brussels-sprouts/

https://recipes.sainsburys.co.uk/recipes/soups/brussels-sprout-and-cheddar-soup

https://www.independent.co.uk/life-style/food-and-drink/christmas-2016-how-to-make-the-best-brussels-sprouts-side-dishes-a7461191.html

https://www.m-hughes.co.uk/our-five-favourite-festive-sprout-recipes/

https://www.food.com/recipe/brussels-sprouts-soup-214796

https://www.fabfood4all.co.uk/leftover-winter-vegetable-soup/