Four recipes from The Times.

Bacon and Chestnuts

Peel outer leaves of srouts and cook in boiling water for 4 minutes. Meanwhile fry 150g diced smoked bacon and 200g cooked chestnuts in butter. Add sprouts and cook for 2-3 minutes until slightly browned. Season and serve.

Breadcrumbs, Lemon and Sage

Peel outer leaves of sprouts and halve. Put in roasting tray with 4tbsp olive oil. Mix well. Season. Sprinkle over 2 handfuls breadcrumbs, zest of 1 lemon and 2 tbsp chopped sage. Cook at 180C for 20 minutes.

Garlic and Chilli

Finely slice 2 shallots and 2 garlic cloves; fry gently in butter with 1 pinch chilli flakes for 5 minutes, stirring to stop it burning. Add sliced sprouts, stir to coat in butter, put on lid and cook gently for 3-4 minutes or until done. Season and serve.

Sarah Raven's Shredded Sprouts

Peel sprouts, trim stems, grate or finely chop. Toast 75g whole almonds, coarsely chopped, in a nonstick pan for 2 minutes. Heat 25ml groundnut oil in a deep frying pan. Add 3cm piece fresh ginger, peeled and grated, and 1 garlic clove, finely chopped, and fry for 2 minutes. Add sprouts and saute until heated. Remove from heat, season and scatter alonds over top.