PHOTOGRAPH: ISTOCK
TASTE TEST
HOW WE DID IT We chose a sprout dish from six of our favourite cooks and chefs, then followed all the recipes to a T, served them up and held a side-by-side taste test.
HUGH FEARNLEY-WHITTINGSTALL
SPROUT TECHNIQUE In his book River Cottage Veg Every Day (Bloomsbury), Hugh halves sprouts, then roasts them with shallots and rapeseed oil, adding some citrus and fresh herbs at the end.