Brussels sprouts may not be everyone's favourite but, treated right, they're a superstar of winter cooking. Shred them finely and add them to a crunchy slaw - the perfect side to richer dishes like slow-cooked lamb shoulder. Roasting them unlocks their deep wells of flavour, which is the ideal match for goat's curd and other cheeses, nuts or salty pancetta or bacon. We also love them pan-fried until the edges are crisp and charred.
Whatever the menu, Brussels sprouts slot in nicely. They should be a staple in your fridge during the cooler months.