Brussels Sprouts

Choose sprouts that are all the same size so that they cook at the same rate. Discard tired outer leaves and make a cross on the base in case of large ones. Cook very fast at the last minute in salted boiling water on the Boiling Plate for 6-9 minutes until just tender. For the fastest boiling select a large AGA pan with a very broad base which is ideal to get really bright and vibrant green vegetables. Drain and toss in a little melted butter or toasted sesame oil. Brussels Sprouts can also be cooked ahead of time. Boil i salted water for 6 minutes until just cooked, then drain and refresh by plunging into iced water for five minutes to arrest the cooking and set their bright green colour. Drain AGAin and chill. Re-heat in a pan with a small amount of wtyer and a knob of butter just before serving. Alternatively, they can be puréed with a little stock, cream or crème fraîche, seasoned and kept hot until wanted. The purée also re-heats well so can even be made the day before if necessary. Freshly ground black pepper and a little freshly grated nutmeg bring out the full flavour of Brussels Sprouts.