Brussels Sprouts

Nutty, earthy and slightly bitter. When cooked properly, they develop a deep sweetness through caramelisation that balances their natural mustard-like punch.

Plenty of vitamin C for your immune system, and fibre to keep your insides moving. They also pack a good punch of vitamin K, which your body needs for clotting blood. Don't be afraid of a bit of bitterness — it's often a sign of good things.

Look for heavy, tightly packed heads with a vibrant green colour. Small to medium sprouts are usually sweeter and more tender than the giant ones, which can be tough.

Avoid any with yellowing leaves or loose, "puffy" layers. If they are still on the stalk, grab them. They stay fresh much longer that way.

Keep them in the fridge in a sealed bag or container to retain moisture. If they are on the stalk, they will last several weeks. Once picked, aim to use them within a week before they start to wilt.

Roast them at high heat until the outer leaves are charred and crispy. This is the gold standard.

They are also great shredded raw into a slaw with a sharp vinaigrette, or pan-fried with salty fats like pancetta or bacon. Don't boil them into submission unless you want your house to smell like an old gym bag.