Sprouts often get a bad rep for being soggy and slightly pungent, making them fated to be scraped into the bin. But the key to getting the best out of their unusual flavour is in cooking them correctly.

chefs stirring them into raw salads or sautéing them with honey and balsamic vinegar to make exciting flavour combinations.

you can balance out the flavour with a bit of garlic and olive oil in a hot pan.

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