In-season from November to February, they're grown on thick stalks and resemble tightly packed mini cabbage heads. If you can, buy them while still attached to the stalk for maximum freshness. Loose Brussels will keep for around 3-4 days in the fridge.

Choose small, firm-textured sprouts - about 2.5cm in diameter, with bright green, unblemished leaves. Strip away any loose, tired-looking leaves before cooking.

Sprout tops are sold as greens, and have a more pronounced taste than brussels sprouts, but less so than cabbages.

The Rubine Red variety, a favourite with sprout connoisseurs and noted for its purple colour and sweet flavour.

In the kitchen
If you're going to serve them whole, steam, or blanch in lightly salted boiling water just before serving. 5-7 minutes steaming time is about right, what you're looking for is a crisp bite, without any hints of limp, watery texture.

Set aside about 500g brussels sprouts for four people when serving as an accompaniment vegetable.

Top tips
Small blanched brussels sprouts are also good when stir-fried in hot oil. Try serving them with crisp-fried crumbled bacon rashers, whole chestnuts, or toasted, chopped hazelnuts for added crunch.

Toss blanched brussels in seasoned melted butter before serving. Ring the changes by adding a grated orange rind or even a chopped red chilli to the butter.

Larger sprouts, after cooking, can be pureed, or made into soups.

Did you know...
Brussels sprouts were first widely cultivated in 16th-century Belgium, and often served at lavish wedding banquets