Classic Brussels Sprouts

Brussels sprouts are at their best at this time of year. By gently simmering them in salted water until they are just tender, you preserve their colour and fresh, nutty taste.

Ingredients
1kg Brussels sprouts
Knob of unsalted butter

Fill a large pan with cold water, add a little salt and bring to the boil. Meanwhile, prepare the sprouts by discarding any tough, coarse outer leaves. Using a sharp knife, cut a deep cross into the base of each sprout: this will enable the centre to cook without overdoing the outside.

Add the sprouts to the pan of boiling water, cover and boil for 4-7 minutes until just tender. Drain well, add the butter, season with black pepper and sea salt and serve immediately.  Serves 8.

Save time:
Prepare the sprouts the night before and store in a plastic bag. Brussels do not benefit from being kept warm, so cook them at the last minute and serve immediately, as they quickly lose both their colour and texture.