Seasonal are vegetables rich in vitamin C
Sprouts are often thought of as a Christmas vegetable, because they were traditionally available through the cold winter months. New techniques mean they are available all year.
Expert cooks recommend cooking them for seven or eight minutes.
Overcooking sprouts makes them release their sulphur-like smells.
One 80g serving of cooked sprouts provides 80 per cent of a person's recommended daily allowance of vitamin C. That is four times the amount of vitamin C in an orange.
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It also provides 44 per cent of the daily requirement of folic acid.
Flower sprout, a new vegetable, which is half Brussels sprout and half kale, has a milder, sweeter flavour than normal sprouts.