My in-laws will rise early tomorrow and walk to their allotment to gather vegetables for our Christmas lunch. They will return with parsnips, leeks and best of all, a freshly cut stalk of Brussels sprouts, laden with scores of bright green buttons.
These home-grown sprouts are far superior to those large, spongy, slightly bitter ones sold in shops. In fact, I reckon their sweet, nutty flavour could convert even a diehard sprout hater.
To experience them at their best, parboil, then halve them and sauté in butter with diced chorizo and chopped chestnuts.