There are some unexpected silver linings about living in the land of the (grain) free. And one of those linings is sprouts.
I know what you’re thinking. Sprouts are yuck; the worst thing on the Christmas lunch plate and a once-a-year horror.
But seriously people, if you think you hate sprouts I urge, nay, implore you to think again.
Sure, boiled, overcooked sprouts are foul. And, true, when you cook sprouts you have to apologise the smell away to anyone who steps over your threshold for the next 24 hours. But just open the window and don’t get hung up on that. When I discovered the roasted sprout, cooked with a bit of garlic, served with a sprinkle of parmesan and dipped in home-made mayo, well it’s fair to say that things, in a modest way, started looking up.
I’d actually forgotten about the joy of sprouts until about a month ago. Then, suddenly, they started appearing in shops again and it was another reason to embrace autumn. If you buy a ready prepared bag you barely need to do anything to them except maybe cut them in half, depending on their size, roughly chop some garlic, put both in a bowl with a slick of oil, stir and season then transfer it a roasting tin and roast away at 180 for 30-40 minutes, depending on size. Grate on some parmesan and get dipping and they are delicious on their own or on the side.
There’s no telling some people though. Every time I get some sprouts out to cook, Tom still says, “Wow you really do love sprouts, don’t you?”
Well yes I really, really do – so, sue me!