Now's the time to tuck into the most iconic of Christmas vegetables, Brussels sprouts. Whether you like them served traditionally or don't enjoy them at all, discover new ways with our clever recipe ideas
We source our sprouts from Peter Stirling, a farmer based near the town of Arbroath in Scotland with a real commitment to quality and innovation.
Producing a good sprout isn’t easy. It takes the perfect combination of healthy, nutrient-rich soil, water, a temperate climate, protection against pests and diseases, and skilled labour to grow and harvest it when it is at its best.
"We harvest the entire stalk in the field and then hand trim each of the buttons from the stalk when it arrives at the packhouse, This gives much better quality and helps to improve shelf life," Peter said.
As well as his attention to quality, sustainability is at the heart of everything Peter does. All plant waste material is spread back on to the land as a green fertiliser and he is looking at wind power to reduce his reliance on fossil fuels.
As well as ready prepared sprouts, Peter also supplies M&S stores with sprout trees and our exclusive Flower Sprouts – a delicious combination of kale and sprouts.
6 pork sausages
400g charlotte potatoes
2 tbsp olive oil
1 large onion
1 garlic clove
300g Brussels sprouts
1 tbsp thyme leaves
1 tbsp maple syrup
When it comes to sprouts, sometimes the simplest ways of cooking them can be the most tempting. Our go-to recipe for a festive favourite, buttery pan-fried sprouts, has a few twists to keep the traditional serving method fresh, including adding crispy bacon and toasted shards of almond.
Handful fresh basil leaves
1 tbsp white balsamic vinegar
3 tbsp extra virgin olive oil
25g blanched almonds
1 rotisserie whole roast chicken
400g Brussels sprouts
4 spring onions
Pinch chilli flakes
2 garlic cloves
1 tbsp olive oil
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