- Broad beans
- Brussels sprouts
- Butternut squash
- Cavolo Nero
- Climbing Beans
- Green beans
- Jerusalem Artichoke
- Pak Choi
- Spring Onions
- Sugar Snap Peas
- Sweet potatoes
How to cook Brussels sprouts
To prepare sprouts, trim the base, removing any loose leaves. You can then steam, boil or roast them, either whole, halved, quartered or shredded – just make sure you don’t overcook them. You can also eat sprouts raw, shredded into salads. Cook the leaves in the same way as you would spinach or kale.
WATCH: Brilliant Brussels sprouts
READ: How to use up Brussels sprouts
ARE YOU A SPROUT LOVER OR HATER?
You’re not fussy, it could be in your genes. Sprouts contain a chemical that only tastes bitter to people who contain a certain gene (roughly 50% of the population).
WHAT ARE BRUSSELS SPROUTS?
Brussels sprouts are not just for Christmas! They might get a bad rep, but they’re so tasty simply boiled (just don’t overdo it – that’s when they go mushy) and served with a little butter. Or finely shred their leaves and make into an epic salad.
WHEN ARE BRUSSELS SPROUTS IN SEASON?
Although Brussels sprouts are the quintessential Christmas veg, they’re actually in season from October all the way into March.
HOW TO STORE BRUSSELS SPROUTS
It’s best to keep sprouts in the fridge, and try to eat them as soon as possible after purchase (or picking!), as the leaves will start to discolour.
What are the health benefits?
High in vitamin K and folic acid, there's every reason to eat more sprouts! Brussels sprouts are also a great source of a vitamin called folate. Folate helps to reduce tiredness so we feel awake and alert.