We couldn't talk about ‛foods in season' without mentioning ‛sprouts'. Love ‛em or hate ‛em there's no denying these mini bite sized cabbages (sprouts and cabbages both belong to the brassica family) are one of the most nutritious vegetables you can eat. Not only are they packed full of Vitamin A, C, Folic Acid and fibre but the phytonutrients found in Brussels sprouts enhance your body's natural defense systems to protect against a great many illnesses and disease, including cancer. The reasons so many people dislike them is because if sprouts are cooked for too long they release sulphur compounds that make them taste and smell horrible. I guarantee however that if you try this recipe neither you or your kids will ever turn your nose up at sprouts again!

Serves 4

500g/ 1 lb Brussels sprouts (bottoms chopped off and roughly chopped)
1 tbsp vegetable oil
125g/4oz smoked pancetta, rind removed and cut into 1cm/¬Ωin cubes (diced, smoked bacon or chorizo sausage would work here too)
1 tbsp butter
2 tbsp half fat crème fraiche
freshly ground black pepper

Lightly steam the roughly chopped sprouts for approx 5 minutes until slightly softened but still crunchy in texture.

Meanwhile add the butter to a large non-stick frying pan, let it melt then add the diced smoked pancetta. Cook until the pancetta are crisp and golden brown but not hard and dried out.

Add the sprouts. Stir fry the sprouts and pancetta until piping hot then stir in the crème fraiche. Season generously and serve immediately.