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Why the humble Brussels sprout should have such a bad reputation amongst diners (especially younger ones) is beyond me. Perhaps it's the way they're cooked, and more often than not end up looking like stewed fruit, devoid of all colour and texture.

Here's a quick 5 Minute recipe that'll change your mind.

You'll need Brussels sprouts, garlic (optional), a little oil (olive is better), a couple of stock cubes (dissolved in about half a small cup of boiled water) and a pan (preferably non-stick) with a tight fitting lid.

Method: Take your peeled sprouts and cut them in half lengthways (stalk to top).
Heat a little oil in your non-stick saucepan and fry the chopped garlic (optional) and the sprouts for a couple of minutes until the sprouts are bright green.
Quickly add a few tablespoons of the strong stock mixture to the pan, close the lid and holding the lid down firmly, shake the sprouts inside occasionally on the heat.
After a couple of minutes, they should be crunchy but cooked.

What you've done is actually a mini-steaming - all the colour and taste is preserved.

Go on, give your sprouts a humble 5 minute make-over but if you're thinking of saving them for Christmas Day, have a practice a little earlier. You'll never eat Brussels sprouts any other way ever again.