Basics for the novice cook

Brussel Sprouts

Brussel sprouts come into season towards the end of the year and, it would appear, are a mandatory addition to any Christmas Dinner whether you like them or not.

In any event the early frosts come around the middle of October in the UK, and the outer more weathered leaves of the sprouts normally need peeling off to reveal something cleaner and more tender therein. I use a blunt knife to help remove these leaves.

Also, if the sprouts are on the large side, I trim off any excess root and make a small incision no more than about 5mm deep in the base of the sprout. This allows the boiling water to get at more of the hard stem and ensure it cooks thoroughly.

Put the sprouts in a saucepan of clean cold water and bring to the boil on the hob. When the saucepan is boiling, add a heaped teaspoon of salt and turn the heat down to a gentle boil.

Depending on their size, sprouts are normaly cooked after they've been boiling for 12 - 15 minutes. Turn off the heat and drain the water from the pan. The sprouts are now ready to serve.

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