I can’t believe that I reached a significant number of decades before I realised how wonderful Brussels Sprouts are. It all began with my Mother’s cooking of course – she had no idea how to bring out the best of this beautiful vegetable, leaving it bitter and unappetising.

For many years I would cook Brussels Sprouts once per winter. Then I learnt to roast them, and to shred them finely and eat them raw. How my life in Winter changed! I roast them with so many different flavours massaged into those tight little crevises, and to tell you the absolute truth – I can eat a tray of them myself.

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