Rosenkohl / Brussels Sprouts

Brussels sprouts, called Rosenkohl in German, are small round buds that grow along a thick stalk, similar in taste to a miniature, slightly more bitter cabbage, with a firm texture that softens when cooked.

They are a traditional German winter vegetable, usually boiled or roasted, and are also good pan-fried with a little garlic. They are not part of traditional Indian cooking but adapt well to a quick stir-fry with mustard seeds and chilli.

How to use

• Trim the base and remove any loose or discoloured outer leaves.
• Cut a small cross in the base of larger sprouts so they cook evenly, or halve them.
• Store in the fridge and use within about a week.