Brussels Sprouts

The most common method of preparing Brussels sprouts for cooking begins with cutting the buds off the stalk. Any surplus stem is cut away, and any loose surface leaves are peeled and discarded. Once cut and cleaned, the buds are typically cooked by boiling, steaming, stir frying, grilling, slow cooking, or roasting. To ensure even cooking throughout, buds of a similar size are usually chosen. 


750g Brussels sprouts, trimmed, any large ones halved or quartered

Knob of unsalted butter(optional)



Tip the sprouts into a pan and add a couple of cm water and a pinch of salt – a large pan works better so they're not piled up too high. Cover and bring the water to the boil, turn down to a simmer and cook with the lid on for 3- 5 mins depending on size.


Test with a sharp knife to see if they are cooked through. If not, cook for a little longer and test again.


Drain and tip the sprouts into a bowl. Serve with a knob of butter, if you wish.