We are firm believers that sprouts aren’t just for Christmas. For many of us they make just one appearance a year on our Christmas tables and are then simply forgotten about on the other 364 days of the year. However, rich in fibre and vitamins C and K, these underrated vegetables are extremely good for you and should be celebrated over many shared meals throughout the Christmas period.

Not only are they packed full of goodness, sprouts are also heavily versatile and can easily be thrown together with a few simple ingredients for a quick supper or as a tasty side dish. Knowing how to best prepare them is key to bringing out their extraordinary flavour and creating a deliciously different dish.

Our Cookery School tutors have shared just a few simple ways to spruce up your spouts this Christmas, so you can make the most of these glorious green veggies while they are in season.

Roasted – Toss the sprouts in a little oil, sprinkle with sea salt, tip into a pan and roast in a oven preheated to 200˚C for 20-30 minutes. Serve with a squeeze of lemon or orange.

Steamed – Cut each sprout in half before adding to a steamer set over a pan of simmering water. Let the sprouts steam for no longer than five minutes before dressing them with a little butter and a squeeze of orange.

Gratin – Roast sprouts at 200˚C for 30 minutes. Poor over some cheddar cheese sauce, sprinkle with breadcrumbs and add in a little bacon or leftover pigs in blankets before baking for ten minutes.

Creamed – Steam sprouts until tender (no more than five minutes) then roughly chop. Finely chop an onion and fry in butter until soft and tender. Tip in the pre-prepared sprouts along with some cream and heat together, finishing with a grating of nutmeg to your taste.

Raw – Shave them into salads, toss through mayonnaise and use instead of cabbage in slaws.

Learn further tips, tricks and recipe ideas from our team of expert tutors by joining us for Quick & Simple Suppers or Chef Experience: Skills Masterclass or view our full range of upcoming courses on our calendar below.

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