Love them or hate them, brussels sprouts, like Marmite, are a food that everyone has an opinion on.

They are ever so good for you as they’re packed with nutrients. If you eat a mere six lightly cooked sprouts you hit an adults recommended daily allowance of vitamin C.

They’re also full of Vitamin D and folic acid (particularly good for pregnant ladies). And they grow very well in this country in the winter so will be cropping up right now in veg boxes across the land.

What’s more, if they are cooked properly they’re surprisingly tasty. Honest.

The Daisy Green team is split 50/50 split between love and hate. To try and win over the other half I have put some simple recipes together.

The purist way
Buy them (fresh not frozen)
Wash them and remove any yellowing leaves.
Boil for 5-8 minutes or steam for up to 10 minutes.
Don’t over-cook them, or they’ll go stinky and slimy (soggy sprouts on Christmas day have scared many a child…forever).

Sprouts with garlic

Recipe 1: Garlic and nut sprouts
For a completely different slant on the traditional boiled sprout, try frying them with a little garlic and then dressing them with nutmeg. Also if you are feeling a bit decadent add some cream.

Ingredients for 4
24 sprouts
Olive oil
2 cloves of garlic
100 ml double cream
Salt and pepper
Flaked almonds (optional)

Method
1. Wash the sprouts

2. Slice the sprouts in half and dry them thoroughly. This helps stop them going mushy.

3. Peel and cut the garlic.

4. Heat the olive oil in a flying pan and add the garlic to flavour the oil. Keep stirring for up to three minutes to ensure it’s soft but don’t let the garlic burn.

5. Add the sprouts and stir well coating them in the garlic flavour. Cover and then stir occasionally. Cook for five minutes.

6. At the end of cooking (the sprouts should be soft, not mushy) remove any liquid and then add the almonds and cream (if desired). Place back on the heat gently to warm the cream.

7. Spoon onto plates or into a bowl, add salt and pepper and a little nutmeg.

Sprouts with butter and sage

Recipe 2: Brussels sprouts with chestnut and sage butter

Ingredients
6 Brussel sprouts, trimmed
25g Butter, softened
25g peeled Chestnuts, chopped
1 tsp chopped Sage

Method
1. Place butter, chestnuts and sage in a bowl and mix well. Put the mixture on to a large piece of greaseproof paper or foil and shape into a log. Wrap up and refrigerate until firm.

2. Cook the Brussels sprouts in salted boiling water for 5-8 minutes, or until tender, then drain.

3. Cut the chilled butter into slices. Toss four of the slices with the hot sprouts until well coated, then season generously.

4. Place the sprouts in a serving bowl. Arrange the remaining slices of flavoured butter on top of the sprouts and serve at once.