#lovesproutsHaving prepared your sprouts ala Twitter: My perfect recipe for Sprouts this Christmas. 1) First of all arrange for all sprout haters 2B out of the house. #lovesprouts 2) Trim outer leaves; put one deep cut into root (no need for cross). Place pan of water on stove to boil #lovesprouts 3) When water boils, add a litte salt (stuff your arterial thrombosis) and the sprouts – boil for one minute. #lovesprouts 4) Remove from boiling water: immerse in cold (preferbly iced) water. #lovesprouts. Now – 3 versions for completion Version 1 – plain Cook dinner. As you start serving (I suppose you'll have to allow everyone back in the house now – Mmmm) anyway, as you start serving, slowly melt some butter in a pan and add the par-cooked sprouts as they begin to sizzle, lower the heat and cover with a lid for maybe 3-5 minutes. Serve. You should have lovely crunchy (or JUST past crunchy), delicious sprouts. If your guests suggest they are not soggy enough – remove them from the house and don't let them darken your doorstep again. Version 2 – Tourangelle Make a white sauce (just make one – this isn't a cookery course). Copy Version 1 above but with two slight changes: 1 – add a little crushed garlic to the butter and 2 – add the white sauce as you serve the sprouts. Super delightfully delicious. Version 3 – A meal in itself. This time you need some chunks of smoked bacon or ham (sliced rashers will do) and some walnuts (no other nut – just walnuts). Melt some butter (or duck fat – yummy) and cook the bacon/ham. When cooked and about to begin browning, add the sprouts for 3-5 minutes and then the blanched and peeled walnuts (look it up – the peeling is not essential for me, but the blanching probably is). Drain, serve. Actually – for this one, youprobably don't need guests, just sit alone with a pint of cold beer and a chunk of bread and ENJOY. Merry Christmas.