sprout tops, once banished to the outer darkness of street markets and whiskery old allotment growers, brussel tops are now the foodie world's trendiest veg (along with other rediscovered 'old fashioned' brassicas like curly kale and purple sprouting broccoli). You'll now find brussel tops on smart menus all over London (and now in our area).

What do I do with them?
Basically you can treat them like a cabbage or spring greens but they have a milder flavour and a baby sprout at the bottom of the leaves.

Stir Fried Ginger Sprout Tops
Feeds 4 as accompaniment
This is delicious with grilled fish or meat or served as an accompaniment to another stir-fry.

3-4 plump sprout tops
2-3 tablespoons sunflower oil
1 teaspoon finely sliced fresh ginger
1 clove garlic, finely diced
½ tablespoon, or to taste, good soy sauce

Wash the sprout tops. You can pick off the baby sprouts and save for another dish if you wish. Cut off their tops and discard the tough outer leaves before pulling away the inner leaves - like pulling away the petals of a rose - and place in a colander. Wash thoroughly when finished.

Cut 2 or 3 thin rounds from the ginger root. Slice off the skin then cut into fine strips.

When you are ready to serve, place a non-stick frying pan or wok over a medium high heat. Once the pan is hot, add the oil, followed by the ginger. As soon as it begins to sizzle and turn a golden brown add the garlic, followed by the wet leaves. Keep stirring as they spit and splutter, then as soon as the noise subsides and the leaves begin to wilt (within a minute), mix in the soy sauce to taste. Serve immediately.