Do sprouts deserve a makeover

A.� Farmers are spearheading a campaign to improve the image of the humble sprout. They are urging supermarkets to drop the prefix Brussels and its political aftertaste because �30 million of sprouts a year are grown. A recent survey reported sprouts were the most unpopular vegetable and most people cited the smell of them cooking as their least favourite kitchen smell.

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Q.� Why were they called Brussels in the first place

A.� The vegetable only became known as Brussels because they were a popular delicacy in Belgium in the 1500s. The farmers' scheme is part of a �60,000 promotion to transform the sprout into a fashionable ingredient for today's eclectic British cuisine.�

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Q.� Are there new sprout varieties

A.� There are new sprouts on sale in the run-up to Christmas, the traditional time for eating them. A Dutch biochemist, Dr Hans Van Doom, of the biotechnology company, Syngenta, formerly Novartis, has developed sweet and super-sweet sprouts and through plant-breeding techniques has removed their bitterness. Growers realised that unless they trumpeted the sweeter varieties, few people would ever discover the change. Sweet sprout varieties are called Cyrus, Hellenus, Maximus and Genius and growers are devising new recipes for their flavours.

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Q.� What else can you do - other than boil them

A.� Try a saute - they actually work quite well with bacon and onion. Or try this recipe with chestnuts. Chestnut and sprout saute - you will need:

2lb fresh chestnuts (in the shops now)

1 pint chicken stock

2lb sprouts

salt and pepper

1lb small onions, peeled

8oz celery

2oz butter

finely grated rind of one lemon

Method: Nick the outer chestnut skins with a sharp knife. Immerse in boiling water for 10 minutes. Peel off the brown skins and inner skins. Put the chestnuts in a saucepan and cover with stock and simmer for 20 minutes until tender. Drain well.

Trim the sprouts and with a sharp knife, make a criss-cross at the stalk end of each sprout. Cook in salted boiling water for three or four minutes, then drain. Cut the onions into wedges and separate the outer layers. Cut celery into small pieces. Melt the butter in a large frying pan and saute the onions and celery with the lemon rind for two minutes until softened. Add cooked chestnuts, sprouts, salt and pepper to taste. Saute for a further three or four minutes and serve immediately.

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By Katharine MacColl