People associate sprouts with Christmas but my Dad wants
them with every single meal in the winter months. He buys bag upon bag of them,
silently depositing them in the fridge as wordless suggestions for me each week.
Luckily, I’m a huge fan too and can eat them by the bowlful, even if he
shouldn’t; sprouts are high in potassium, which actually interfere with his
anti-rejection drugs! Apart from this risk factor, the primary problem with Daddy’s
sprout consumption is that he’s a massive traditionalist and turns his nose up
at anything other than a pure boiled “farty sprout”. My favourite take on
sprouts is definitely the single cream and chopped chestnuts route but I
decided to give this recipe a go because I was feeling guilty about a packet of
marvellously rooty multi-coloured baby carrots I’d ignored but refused to throw
out. It worked nicely as part of a hot buffet but would go really well as a
side dish for dinner; try it with something gamey like pheasant or venison.
