Sprouts! They are as traditional as Morecambe and Wise, humorous socks and granny falling asleep after one too many sweet sherries. We all have memories of bullet hard offerings, or overcooked soggy and slightly brown servings with little texture.

A little variety, flavour and attention however restores some faith in this much maligned, but quintessentially British vegetable.

Ingredients

To serve 4

6-8 Brussels sprouts per person

1 clove of garlic (optional)

1 shallot or 3-4 spring onions

1oog cubetti pancetta or streaky bacon

Olive oil

Salt and pepper

Splash of dry white wine

Dawn: I am intrigued! Do, pray, tell more, Andrew!

Andrew: It is actually far easier than all that tedious cutting in crosses that some people do. 

Method

• Chop the shallot or spring onion very finely and fry on a low heat in a little olive oil in a frying pan for one minute.
• Add the garlic (optional)…